Description
This hearty Ground Beef and Potatoes Casserole is a comforting and satisfying dish perfect for weeknight dinners. Layers of tender sliced potatoes, savory ground beef cooked with onions and garlic, and creamy mushroom soup are topped with melted cheddar cheese for a deliciously rich bake. Easy to prepare and packed with flavor, this casserole is a classic American main course that brings warmth and joy to your table.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups russet potatoes, peeled and thinly sliced
Other Ingredients
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp olive oil
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Sauté Aromatics: In a large skillet over medium heat, heat olive oil and sauté the diced onion until soft and translucent, about 3–4 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
- Cook Ground Beef: Add the ground beef to the skillet and cook until browned and fully cooked, breaking it apart with a spoon as it cooks. Season with salt, black pepper, and paprika. Drain any excess fat and set the mixture aside.
- Prepare Soup Mixture: In a separate bowl, whisk together the cream of mushroom soup and milk until smooth to create a creamy sauce.
- Layer Casserole: Lightly grease a 9×13-inch baking dish. Begin by layering half of the sliced potatoes evenly on the bottom. Add half of the cooked beef mixture over the potatoes. Pour half of the creamy soup mixture over the beef. Sprinkle with 1/2 cup of shredded cheddar cheese. Repeat the layers with the remaining potatoes, beef, and soup mixture. Finally, top with the remaining 1 cup of shredded cheddar cheese.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 45 minutes to cook the potatoes through.
- Finish Baking Uncovered: Remove the foil and bake for an additional 20–25 minutes, or until the potatoes are tender and the cheese topping is golden and bubbly.
- Rest and Serve: Let the casserole rest for 5–10 minutes before serving to allow it to set. Garnish with chopped fresh parsley if desired for a fresh touch.
Notes
- You can substitute cream of mushroom soup with cream of chicken or cream of celery soup for different flavors.
- Add frozen peas or corn between the layers to incorporate extra vegetables and boost nutrition.
- This recipe can be made gluten-free by using gluten-free cream of mushroom soup.
- Allowing the casserole to rest after baking helps it hold its shape when serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
