Description
This Ground Beef Potato Casserole is a hearty and comforting dish featuring layers of thinly sliced russet potatoes, flavorful browned ground beef with onions and garlic, creamy mushroom soup, and melted cheddar cheese. Baked to perfection, this casserole offers a satisfying combination of savory flavors and textures, perfect for a cozy family dinner.
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
Dairy and Soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 2 cups shredded cheddar cheese
Seasonings and Oil
- 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.
- Brown the Ground Beef: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the ground beef and cook until it is thoroughly browned, breaking it up as it cooks for even texture.
- Sauté Onion and Garlic: Add the finely chopped onion and minced garlic to the browned beef. Cook for 3–4 minutes until the onions soften and become translucent. Stir in the salt and black pepper, then remove the skillet from heat.
- Prepare Creamy Mixture: In a bowl, whisk together the can of cream of mushroom soup and 1 cup of milk until the mixture is smooth and free of lumps.
- Layer Potatoes and Beef: Arrange half (2 cups) of the thinly sliced potatoes evenly in the prepared baking dish. Spread half of the cooked beef mixture evenly over the potatoes. Spoon one-third of the soup mixture over the beef layer.
- Add Remaining Potatoes and Beef: Layer the remaining 2 cups of sliced potatoes on top. Then add the rest of the beef mixture as the next layer. Pour the remaining soup mixture evenly over the entire dish.
- Top with Cheese: Sprinkle the shredded cheddar cheese evenly over the top layer, ensuring good coverage for a golden cheesy crust after baking.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 50 minutes to allow the potatoes to cook through and flavors to meld.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the cheese is golden brown and the potatoes are fork-tender.
- Rest and Serve: Let the casserole rest for 10 minutes after baking. This helps it to set and makes it easier to slice and serve.
Notes
- Ensure potatoes are sliced thinly and uniformly for even cooking.
- You can substitute cream of mushroom soup with cream of chicken or celery soup for a different flavor profile.
- For added flavor, consider sprinkling some fresh herbs like parsley or thyme before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
