Description

This Irresistible Ground Beef Casserole with Creamy Potatoes combines hearty ground beef, rich cheeses, and creamy potatoes into a comforting bake that’s perfect for family dinners. Layers of tender sliced russet potatoes mingle with savory ground beef and a luscious creamy sauce made from evaporated milk and cream of chicken soup, all topped with melted cheddar cheese for a satisfying and flavorful meal.

Ingredients

Scale

Potatoes

1.8 kg russet potatoes, peeled and sliced

Meat and Vegetables

450 g ground beef
1 medium onion, diced

Sauce

295 g cream of chicken soup (1 can)
354 ml evaporated milk (1 can)
120 ml whole milk (1/2 cup)
2 tsp salt
1 tsp black pepper
2 tsp onion powder

Cheese

400 g cheddar cheese, shredded

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Instructions

Prepare the Ingredients: Peel and slice the russet potatoes evenly to ensure they cook uniformly. Dice the medium onion and set aside.
Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef with the diced onion until the beef is browned and the onion is soft. Drain excess fat if necessary.
Mix the Sauce: In a mixing bowl, combine the cream of chicken soup, evaporated milk, whole milk, salt, black pepper, and onion powder. Whisk until smooth and well blended.
Assemble the Casserole: In a large casserole dish, layer half of the sliced potatoes evenly. Spread the cooked ground beef and onion mixture over the potatoes. Pour half of the creamy sauce over the beef. Add the remaining potato slices on top, followed by the rest of the sauce.
Add the Cheese: Sprinkle the shredded cheddar cheese generously over the top of the casserole to create a cheesy crust as it bakes.
Bake the Casserole: Preheat the oven to 180°C (350°F). Cover the casserole dish with foil and bake for 50 minutes. Remove the foil and bake an additional 15 minutes until the cheese is golden and bubbly and the potatoes are tender when pierced with a fork.
Rest and Serve: Allow the casserole to rest for 5-10 minutes before serving. This helps the dish set and makes it easier to slice.

Notes

For easier slicing, soak the peeled potatoes in cold water beforehand to remove excess starch.
You can substitute ground turkey or chicken for a leaner version.
If you prefer a spicier dish, add 1/2 tsp of cayenne pepper or paprika to the sauce mixture.
Covering the casserole during most of the baking ensures the potatoes steam and cook through without drying out.
This casserole can be prepared a day in advance and refrigerated before baking.