Hamburger, Potato, and Kidney Bean Casserole


  • 1 1/2 pounds ground beef
  • 1 onion, finely chopped
  • 2 1/2 pounds potatoes, peeled and diced
  • 1 (15 ounce) can kidney beans, undrained
  • Salt and pepper to taste
  • 1 (10.75 ounce) can condensed tomato soup
  • 4 slices bacon


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

In a skillet over medium heat, cook the ground beef and onion until the beef is evenly brown and the onion is tender. Remove from heat.

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Layer 1/2 the potatoes in the bottom of the prepared baking dish, and cover with 1/2 the beef and onion mixture. Spread 1/2 the kidney beans and 1/2 their liquid over the beef and onion, and season with salt and pepper. Repeat the layers, and cover with the tomato soup. Top with the bacon.

Cover and bake 1 hour in the preheated oven. Remove cover and continue baking 1 hour, or until the bacon is crisp and the potatoes are tender.