Creamy Hamburger and Potato Skillet

We used to call this meal “Skillet Supper”, and it was one of my mom’s back pocket meals. It was also one of the first dinners I learned how to make. Back then, making this simply meant browning a package of ground hamburger meat, adding cans of cream of mushroom soup, cheddar cheese soup, and sliced white potatoes, then stirring enough water to get it to the right consistency.

Saute the Veggies

Heat the olive oil in a large skillet and saute the onions until they start to soften and turn translucent. Add potatoes and a pinch of salt and pepper, and saute until they start to brown.

Saute the Veggies

Stir in the mushrooms and cook until they are softened. Transfer the potatoes and mushrooms to a bowl and set aside.

Cook the Ground Beef

Return the skillet to the stove and brown the ground beef over medium heat, breaking up the meat as it cooks. Drain any excess grease.

Let it Simmer

Now add the potatoes and mushrooms back to the pan and stir in the paprika, dry mustard, garlic powder, and chicken broth.


Cover and simmer 5-10 minutes, or until the potatoes have softened.

Make the Sauce

Reduce the heat to low, then stir in the Greek yogurt and cheddar cheese. 

Make the Sauce

lurry the cornstarch in the water and add to the skillet. Bring to a simmer and cook for another minute or two until thickened and heated through.

Season and Serve

Adjust seasoning with salt and pepper. Garnish with parsley, if desired.

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