Hamburger Steak Skillet Casserole consists of a hearty ground beef mixture in a thick gravy with diced tomatoes covered with a layer of white cheddar mashed potatoes. It tastes like a southern hamburger steak or salisbury steak except in casserole form. It’s like a southern version of Shepherd’s Pie and it is so good.
One Pan Meal
This Hamburger Steak Skillet Casserole feeds at least 6 people and it reheats well. It’s so hearty and comforting. Perfect for a cold winter night and I love that everything is made in one pan.
Kitchen Tools Needed
You’ll want to use etiher a 12-inch cast iron pan or a 12-inch oven-safe pan to make this recipe.
How To Make Hamburger Steak Skillet Casserole
You’ll begin by browning 2 pounds of lean ground beef, a cup of chopped onion, and 2 (8-ounce) packages of cremini mushrooms that have been quartered. If you’re not a fan of mushrooms, just leave them out. You could add a little diced green bell pepper.
Next you’ll add garlic, salt, pepper, and dried thyme for seasoning. One quarter cup of flour gets added. It will help thicken the gravy.
Next add a can of diced tomatoes, a can of condensed French onion soup, a cup of beef broth, a tablespoon of red wine vinegar, parsley, and garlic powder. Let this mixture simmer 10 minutes. If needed, you can stop at this point and refrigerate the beef mixture overnight and proceed with the recipe the next day.
Next, boil some peeled and chopped Yukon Gold potatoes until soft. Mash them with butter, milk, and shredded white cheddar cheese. Spread the mashed potatoes on top of the ground beef mixture and broil for 3 to 5 minutes to get everything hot.
Recipe Notes
- Leave the mushrooms out if you don’t like them or try using a cup of thawed frozen mixed veggies in their place.
- If you want to spice this casserole up some, add half a teaspoon of crushed red pepper flakes.
- Fresh thyme can be used in place of dried thyme. Use about 1 to 2 teaspoons. Or use rosemary in place of thyme.
How To Serve
This is a hearty and deliciously rich meal that’s best served with a green salad and maybe some Yeast Rolls. Also goes great with a side of green peas, Southern-Style Green Beans or Cracker Barrel Baby Limas.
How To Store
Leftovers will keep in an airtight container in the refrigerator for 4 days and can be reheated in a microwave.
More Comfort Food Dinners
- Cubed Steak with Onion Gravy
- Salisbury Steak
- Chicken-Fried Steak
- Swiss Steak
- Hamburger Steaks with Bourbon Mushroom Gravy
- Beef Stew
- Chicken Fried Steak with Jalapeno Bacon Gravy
Hamburger Steak Skillet Casserole
Ingredients
- 1 tablespoon olive or vegetable oil
- 2 pounds lean ground beef
- 1 cup chopped yellow onion
- 2 (8-ounce) packages cremini mushrooms, quartered
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (10.5-ounce) can condensed French onion soup
- 1 cup beef broth
- 1 tablespoon chopped fresh parsley
- 1 tablespoon red wine vinegar
- 1/4 teaspoon garlic powder
- 3 pounds Yukon Gold potatoes
- 4 tablespoons butter, softened
- 1 cup milk, warmed
- 1 1/2 cups shredded sharp white cheddar cheese
- salt and pepper
Instructions
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Heat oil in a 12-inch cast iron pan over medium-high heat. Add ground beef, onion, and mushrooms. Break ground beef apart as it cooks and cook until beef is browned and onion and mushrooms are soft, about 5 minutes.
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Add garlic, salt, pepper, and thyme and cook 1 minute.
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Stir flour into mixture and cook 1 minute.
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Stir in tomatoes, condensed French onion soup, beef broth, parsley, vinegar, and garlic powder.
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Simmer for 10 minutes, stirring occasionally.
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Meanwhile, peel potatoes and cut into 1 1/2-inch chunks. Place in a pot and cover with water. Add salt to the water ( a few teaspoons) and bring to a boil. Simmer until potatoes are soft.
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Drain potatoes. add butter, milk, and cheese. Mash with a potato masher until smooth. Season to taste with salt and pepper.
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Spread potatoes on top of beef mixture. Transfer pan to oven and broil for about 3 to 5 minutes.
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Recipe adapted from Cast Iron Cooking Magazine
Originally posted January 5, 2019.
Disclosure: This post contains affiliate links.
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