Description
Ground Beef and Potatoes Casserole is a comforting, hearty one‑dish meal with layers of seasoned ground beef, thinly sliced potatoes, and a creamy cheesy sauce — simple, filling, and perfect for family dinners or meal prep.
Ingredients
- 1.5 lb (≈ 680 g) ground beef (lean, e.g. 85/15)
- 1 large onion, chopped
- 2–3 cloves garlic, minced
- 4–5 medium potatoes (yellow or white), thinly sliced (≈ 1/8 inch thick)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1 cup milk (whole or reduced-fat)
- 2 cups shredded cheddar cheese
- 1 tablespoon olive oil or butter (for sautéing)
- Salt and black pepper, to taste
- 1 teaspoon paprika or Italian seasoning (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13‑inch baking dish.
- In a skillet over medium heat, heat olive oil (or butter), then sauté chopped onion until softened, about 3–4 minutes. Add minced garlic and sauté 30 seconds until fragrant.
- Add ground beef to the skillet. Season with salt, pepper, and paprika or Italian seasoning if using. Cook until browned and fully cooked, breaking up lumps, about 6–8 minutes. Drain excess grease and set aside.
- Wash and thinly slice the potatoes. Layer half of the potato slices evenly in the bottom of the prepared baking dish.
- Spread half of the cooked ground beef mixture over the potato layer.
- Repeat: layer remaining potatoes, then top with remaining beef mixture.
- In a bowl, whisk together the cream soup and milk until smooth. Pour this creamy mixture evenly over the layered potatoes and beef.
- Cover the dish tightly with aluminum foil. Bake for 45 minutes.
- Remove the foil, sprinkle shredded cheddar cheese evenly over the top, then return to the oven and bake an additional 15–20 minutes, until the cheese is melted, bubbly, and potatoes are tender when pierced.
- Remove from oven and let the casserole rest 10 minutes before serving — this helps it set and makes it easier to slice.
Notes
- For extra vegetables, stir in a cup of frozen peas or corn with the beef before layering.
- You can substitute ground turkey for beef for a lighter version.
- If you need gluten-free, use a gluten-free cream soup or prepare a homemade white sauce thickened with gluten-free flour.
- Use a mandoline slicer for evenly thin potato slices so they cook evenly.
- This casserole can be assembled a day ahead and refrigerated — add ~5–10 extra minutes baking time if it’s straight from the fridge.
- Leftovers store in an airtight container in the fridge up to 4 days. For best texture, reheat in the oven rather than microwave to keep potatoes from getting soggy.
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 430
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: thirtyg
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg
