Description
This comforting Ground Beef Potato Casserole combines layers of tender sliced russet potatoes, flavorful browned ground beef sautéed with onions and garlic, creamy mushroom soup, and melted cheddar cheese. Baked to golden perfection, it’s a hearty one-dish meal perfect for family dinners or meal prep.
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 and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Ground Beef: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks for even texture.
- Sauté Aromatics: Add the finely chopped onion and minced garlic to the browned beef. Continue cooking for 3–4 minutes until the onions soften and become translucent. Stir in salt and black pepper, then remove from heat.
- Mix Cream Sauce: In a bowl, whisk together the can of cream of mushroom soup and the cup of milk until smooth and well combined to form the creamy sauce.
- Assemble First Layers: Spread half (2 cups) of the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Layer half the cooked beef mixture over the potatoes, then spoon one-third of the soup mixture evenly over the beef.
- Assemble Remaining Layers: Add the remaining 2 cups of sliced potatoes on top. Follow with the remaining beef mixture, then pour the remaining soup mixture evenly over everything.
- Add Cheese Topping: Sprinkle the shredded cheddar cheese evenly over the top layer for a bubbly, golden crust.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 50 minutes to allow the potatoes to cook through and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes until the cheese is melted, golden, and slightly crispy, and the potatoes are fork-tender.
- Rest and Serve: Let the casserole rest for 10 minutes after baking to set, making it easier to slice and serve.
Notes
- For best results, slice potatoes thinly and evenly to ensure uniform cooking.
- If you prefer less sodium, use low-sodium cream of mushroom soup and adjust salt accordingly.
- This casserole can be made ahead and refrigerated before baking; just increase baking time slightly when baking from cold.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
