Description
This Southern Five-Layer Beef Casserole is a hearty and flavorful dish perfect for family dinners. It layers tender potatoes, seasoned ground beef, a savory blend of cream soups and chili beans, and melty cheddar and mozzarella cheese, baked to bubbly perfection. The optional crispy corn chip topping adds a delightful crunch, making this casserole a comforting classic.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (15 oz) chili beans, undrained
- 1 can (8 oz) tomato sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 medium potatoes, peeled and thinly sliced
- 1 tbsp vegetable oil
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup crushed corn chips (optional for topping)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole layers evenly.
- Cook the ground beef: Heat a large skillet over medium heat and add the vegetable oil. Brown the ground beef with the finely chopped onion, cooking until the meat is no longer pink and onions are tender, about 6-8 minutes. Drain any excess fat and season with salt, pepper, garlic powder, and paprika, mixing well for balanced flavor.
- Prepare the soup mixture: In a separate bowl, combine the cream of mushroom soup, cream of chicken soup, chili beans with their liquid, and tomato sauce. Stir thoroughly until well blended to create the flavorful sauce layer.
- Assemble the casserole: Lightly grease a 9×13-inch baking dish. Begin with one-third of the thinly sliced potatoes spread as the bottom layer. Add one-third of the cooked beef mixture on top, followed by one-third of the soup mixture. Repeat these layers two more times, ending with the soup mixture as the final top layer.
- Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes, allowing the potatoes to soften and flavors to meld.
- Add cheese and continue baking: Remove the foil and sprinkle the shredded cheddar and mozzarella cheese evenly over the casserole. Return it uncovered to the oven and bake for another 15-20 minutes until the cheese is melted, bubbly, and slightly golden.
- Optional topping: For extra crunch, sprinkle crushed corn chips on top of the cheese during the last 5 minutes of baking before removing the casserole from the oven.
- Rest and serve: Let the casserole rest for 5 minutes after baking to firm up slightly. Serve warm with a side salad or cornbread for a complete Southern-inspired meal.
Notes
- Use fresh potatoes and slice them thin for even cooking.
- Adjust seasoning according to your taste preferences.
- The optional corn chip topping adds crunch but can be omitted for a softer casserole.
- Letting the casserole rest before serving helps it set and makes slicing easier.
- Leftovers refrigerate well and reheat nicely in the oven or microwave.
