This Gluten Free Hamburger Casserole Recipe is going to be a big hit with your entire family! The cheese and the creaminess of the soup is out of this world!
Gluten Free Hamburger Casserole Recipe
Get dinner on the table fast. This casserole is the perfect dinner idea for busy weeknights. It is delicious and one of our favorite comfort food dishes.
We use this gluten free mushroom soup and it’s really amazing in this dish. My family has been enjoying the regular (non gluten free) version of Hamburger Casserole for years. They can’t tell the difference in this gluten free recipe at all! In fact, I doubt you can either.
Seriously no one will miss the gluten! It is that good and much better than those box mixes of hamburger helper.
Serve it with a simple side salad and you have a really simple but amazing dinner your family will love.
Let’s get started making this casserole!
I promise everyone is going to want this again and again. Just go ahead and put it on the normal menu plan rotation. You can thank me later.
Ingredients:
- small potatoes – You can also use frozen tater tots and make tater tot casserole.
- ground beef – browned (Sometimes we add onion and diced tomatoes to the ground beef.)
- cans of gluten free cream of mushroom soup
- milk
- shredded cheese (I used cheddar but any type of cheese would be tasty. Colby is also amazing.)
How to make gluten free hamburger casserole:
First, preheat oven to 350 degrees. While the oven is warming up, brown your ground beef and set aside.
Second, peel and slice the potatoes and set those aside. We use this easy mandoline slicer to cut our potatoes quickly. It is such a time saver.
Next, in a mixing bowl, combine cream of mushroom soup with the milk, salt and pepper. Mix all of this together well and set aside for later.
You will need a 9Ă—13 baking dish. Go ahead and spray it with cooking spray. This will help to make cleanup much easier.
It’s time to start putting everything together. Layer the potatoes, beef, soup, and cheese. Repeat this layer again. Top with the remaining shredded cheese.
Finally, cover the casserole dish with foil and bake.
I like to remove the foil for the last 30 minutes. Finish baking until the potatoes are fork tender.
Let the hamburger casserole sit for 10 minutes before cutting and serving. This will allow time for it to set and make it easier to cut. Cutting it too soon will be messy so don’t skip this step.
You are going to love this gluten free hamburger casserole.
It’s perfect for a quick weeknight dinner when you have activities and so much going on! Everyone will love it. Plus, I promise that your gluten loving family won’t even notice that it is missing.
Enjoy! Once you try it, you will see why it is the best comfort food.
My kids beg for this meal to be on the menu plan on a regular basis. We all really enjoy it. Another plus is how easy this recipe stretches the ground beef.
You can definitely feed a family on a budget and still eat really well with recipes like this.
Print this gluten free hamburger casserole recipe:
Enjoy this Gluten free beef and potato casserole recipe that is so easy to make. Your entire family will love this Gluten Free Hamburger Casserole recipe.
- 2 lbs Ground Beef (browned and drained)
- 5 Small Potatoes
- 2 cans gluten free cream of mushroom soup (10 oz.)
- 1 cup milk
- 2 cups Cheddar Cheese Shredded
- 1/2 tsp Salt
- 1/2 tsp Pepper
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Preheat oven to 350 degrees.
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Brown your ground beef, drain and set aside
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Peel and slice potatoes and set aside.
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Combine the cream of mushroom soups, milk, salt and pepper
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Spray a 9Ă—13 baking dish with non stick spray.
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Layer half of the potatoes, beef, soup, and cheese in the 9X13 pan. Then repeat. Make sure that your last layer is the shredded cheese.
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Cover with foil and bake for 1 hour.
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Remove the foil from the pan and bake another 30 minutes until potatoes are fork tender.
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Allow it to sit for 10 minutes at room temperature for the sauce to thicken. Then cut and serve.
I love using 2 lbs of ground beef to make this a delicious and hearty casserole. However, you can easily reduce the amount to 1 lb or use half beef and half ground turkey to save money when making this casserole recipe. Â
More easy gluten free recipes:
- Gluten Free Crock Pot Mexican Shredded Beef Taco Recipe
- Easy Gluten Free Jalapeno Cheddar Cornbread Recipe
- Gluten Free Shortbread Cookie Recipe
- Easy Skillet bbq pork chops
- Our Favorite Gluten Free Snack for Busy Kids
- The Best Hobo Dinner Foil Packet Meal
- Foil Pack Santa Fe Chicken Dinner
Jennet Wilson says
can this casserole be frozen
Carrie says
Jennet – I would omit the potatoes if you are going to freeze it and add them the day that are you cooking it or use frozen hash browns instead (those freeze great). Fresh potatoes taste a bit grainy to me when cooked from being frozen. Let me know how it turns out! 🙂
Carolyn says
Can I assemble night before, refrigerate and cook following day?
Carrie says
Yes, definitely!
Wanda Burkholder says
Skip the canned cream of mushroom & make Carrie’s Cream of Chicken soup but add a small can of mushrooms finely chopped. The difference in taste is worth the few extra minutes. Or make the soup on the weekend when you have a little more time & keep it in the fridge until the night you make it.
Chris says
I know don’t like when others “doctor” a recipe, but here was what I added to the existing recipe:
– 1can of corn
– 1 small can mushrooms
– 1 chopped orange pepper
– Mrs Dash’s Original Seasoning
– Shredded pepper jack cheese in addition to sharp cheddar
It turned out fabulously…my hubbie had seconds!! Thanks for a great GF option!
Carrie says
Thanks for sharing!
Evie says
What kind of potatoes do you use??
Rebecca Thornton says
If you use tator tots or hash browns, do you cook them first or make any changes to the cooking time?
Carrie says
You would not need to precook them. If using hashbrowns or tator tots, I would cover and cook at 350 degrees F for 40-50 minutes and remove the cover for the last 10-15 minutes of the cooking time. I hope you enjoy this casserole!
Rebecca Thornton says
I used your suggested times for using hash browns. I used thawed hash brown o’brien potatoes and time was perfect. Thank you.