Description
A comforting Ground Beef Potato Casserole layered with tender sliced potatoes, savory browned ground beef with onions and garlic, creamy mushroom soup, and topped with melted cheddar cheese. Perfect for a hearty family meal, this baked casserole combines simple ingredients for a satisfying dish that’s easy to prepare and 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
Dairy and Canned Goods
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 2 cups shredded cheddar cheese
Seasonings and Oils
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven and prepare the dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Cook the ground beef: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the ground beef and cook, stirring occasionally, until it is fully browned and no pink remains.
- Add onion and garlic: Stir in the finely chopped onion and minced garlic to the browned beef. Cook for 3 to 4 minutes until the onions are softened and fragrant. Season the mixture with 1 teaspoon salt and 1/2 teaspoon black pepper, then remove from heat.
- Mix the soup base: In a separate bowl, whisk together the can of cream of mushroom soup and 1 cup of milk until smooth and well combined to create a creamy sauce.
- Layer the casserole – first layer: Arrange half of the sliced potatoes (2 cups) evenly in the bottom of the prepared baking dish. Spread half of the ground beef mixture evenly over the potatoes, then spoon one-third of the mushroom soup mixture on top of the beef layer.
- Layer the casserole – second layer: Add the remaining 2 cups of sliced potatoes over the first layers. Top with the remaining ground beef mixture, then pour the remaining mushroom soup mixture evenly across the final layer.
- Add cheese and cover: Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover the dish tightly with aluminum foil to keep moisture in during baking.
- Bake the casserole: Bake covered in the preheated oven for 50 minutes. Carefully remove the foil and continue baking an additional 15 minutes to allow the cheese to turn golden brown and bubbly and the potatoes to become fork-tender.
- Rest and serve: Remove the casserole from the oven and let it rest for 10 minutes to set and cool slightly before slicing and serving.
Notes
- Using russet potatoes works best due to their starchy texture which softens nicely during baking.
- If you prefer, you can substitute the cream of mushroom soup with cream of chicken or celery soup for a different flavor.
- For a lower fat option, use lean ground beef and reduced-fat cheese.
- Letting the casserole rest before serving helps it hold together for clean slices.
- Leftovers can be refrigerated and reheated in the oven or microwave.
