Description
A hearty and comforting Ground Beef Potato Casserole featuring layers of tender sliced potatoes, savory browned ground beef with onions and garlic, and a creamy mushroom soup sauce, topped with melted cheddar cheese. Perfectly baked until golden and bubbly, this casserole makes an easy and satisfying family meal.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 4 cups thinly sliced Yukon Gold or Russet potatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
Dairy and Canned Goods
- 2 cups shredded cheddar cheese
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup milk
Seasonings and Garnish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Cook Ground Beef Mixture: In a skillet over medium heat, cook the ground beef until fully browned. Add the diced onions and minced garlic, cooking until the onions are softened and fragrant. Season the mixture with 1 teaspoon salt and 1/2 teaspoon black pepper, then remove from heat.
- Prepare Creamy Sauce: In a separate bowl, whisk together the can of cream of mushroom soup and 1/2 cup milk until the mixture is smooth and well combined.
- First Layer Assembly: In the prepared baking dish, spread half of the thinly sliced potatoes evenly on the bottom. Layer half of the cooked beef mixture over the potatoes, then pour half of the soup mixture on top to coat the layer.
- Second Layer Assembly: Repeat the layering process with the remaining sliced potatoes, ground beef mixture, and soup mixture, creating a second stacked layer in the dish.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 60 minutes, allowing the potatoes to cook through and the flavors to meld.
- Add Cheese and Finish Baking: Remove the foil from the dish, sprinkle the shredded cheddar cheese evenly over the top, and return the casserole to the oven. Bake uncovered for an additional 15–20 minutes, or until the cheese is bubbly and golden brown.
- Rest and Garnish: Allow the casserole to rest for 10 minutes after baking to set. Garnish with chopped parsley if desired before serving.
Notes
- Use Yukon Gold potatoes for a creamier texture, or Russet potatoes for a fluffier bite.
- If you prefer, substitute cream of mushroom soup with cream of celery or cream of chicken for a varied flavor.
- Make sure to slice potatoes uniformly thin to ensure even cooking.
- The casserole can be assembled a day ahead and refrigerated, then baked the next day (add extra baking time if baked cold).
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
