Description
This Ground Beef Potato Casserole is a hearty and comforting dish featuring layers of seasoned ground beef, tender sliced potatoes, and creamy mushroom soup, all topped with melted cheddar cheese. Perfect for a satisfying family dinner, this casserole combines simple ingredients into a warm, cheesy bake that’s full of flavor.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 4 cups thinly sliced russet potatoes (about 2 large potatoes)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Other Ingredients
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Preheat oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Cook the ground beef: Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 lb ground beef and cook until browned, breaking it apart as it cooks for even browning.
- Sauté onions and garlic: Add the finely chopped onion and minced garlic to the skillet with the beef. Cook for 3–4 minutes until they soften and release their flavors. Stir in 1 teaspoon salt and 1/2 teaspoon black pepper, then remove from heat.
- Prepare the soup mixture: In a bowl, whisk together 1 can of cream of mushroom soup and 1 cup of milk until smooth and well combined.
- Layer potatoes and beef: Spread 2 cups of the thinly sliced potatoes evenly in the prepared baking dish. Layer half of the beef mixture over the potatoes, then spoon one-third of the soup mixture on top.
- Continue layering: Add the remaining 2 cups of sliced potatoes over the beef. Spread the remaining beef mixture on top, then pour the rest of the soup mixture evenly over everything to create moisture and flavor.
- Add cheese topping: Sprinkle 2 cups of shredded cheddar cheese evenly on top, which will melt and create a golden, crispy crust.
- Bake covered: Cover the casserole with foil and bake in the preheated oven for 50 minutes, allowing the potatoes to cook through and flavors to meld.
- Finish baking uncovered: Remove the foil and bake an additional 15 minutes until the cheese topping is golden brown and bubbly, and potatoes are fork-tender.
- Rest before serving: Let the casserole rest for 10 minutes after baking to set and make slicing easier before serving.
Notes
- For a stronger mushroom flavor, consider using fresh mushrooms sautéed with onions and garlic.
- You can substitute turkey or chicken for ground beef for a lighter variation.
- If you prefer a thicker sauce, reduce the milk quantity slightly or add a tablespoon of flour to the soup mixture.
- Make sure to slice the potatoes thinly to ensure they cook thoroughly during baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
