Description
This Cheesy Potato Beef Bake is a comforting, hearty casserole perfect for family dinners. Layers of seasoned ground beef sautéed with onions and bell peppers are combined with thinly sliced russet potatoes and a creamy blend of evaporated milk and mushroom and chicken soups. Topped with shredded cheddar cheese and crispy fried onions, then baked until bubbly and golden, this dish delivers rich, savory flavors with a creamy texture and cheesy finish.
Ingredients
Scale
Beef Mixture
- 2 pounds ground beef
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup diced onion (about ½ large onion)
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
Potatoes
- 2 pounds russet potatoes
Sauce
- 1 (12-ounce) can evaporated milk
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10.5-ounce) can cream of chicken soup
Toppings
- 3 cups shredded cheddar cheese, divided
- 1 cup fried onions
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Lightly spray a 9 x 13 x 2-inch baking dish with cooking spray to prevent sticking.
- Cook the beef: In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart as it cooks. Season with salt and black pepper to taste.
- Sauté vegetables: Add the diced onions, red and green bell peppers to the skillet with the beef. Cook until the vegetables are softened and fragrant, then drain off any excess fat.
- Prepare potatoes: Peel the russet potatoes and slice them thinly. To prevent browning and remove excess starch, soak the slices in cold water for a few minutes, then pat them dry thoroughly with a kitchen towel.
- Mix sauces: In a medium bowl, combine evaporated milk, cream of mushroom soup, and cream of chicken soup. Stir until smooth and well blended.
- Layer the casserole: In the prepared baking dish, create layers starting with a layer of potato slices. Follow with a layer of the beef and vegetable mixture, then spoon over some of the creamy sauce, and sprinkle with shredded cheddar cheese. Repeat these layers until all ingredients are used up, finishing with cheese on top.
- Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 75 to 80 minutes, or until the potatoes are tender when pierced with a fork.
- Broil for golden top: Remove the foil and broil the casserole for 2-3 minutes to brown the cheese and create a crispy, golden crust. Watch closely to avoid burning.
- Rest and serve: Let the casserole rest for about 10 minutes to set before serving. Just before serving, sprinkle the fried onions evenly over the top for added crunch and flavor.
Notes
- Soaking the sliced potatoes reduces starch and prevents discoloration.
- Drain excess fat after cooking beef and vegetables for a less greasy casserole.
- Adjust salt and pepper according to taste, especially if using salted canned soups.
- Using a mandoline slicer can help achieve uniformly thin potato slices.
- Leftover casserole can be refrigerated for up to 3 days and reheated.
- This dish pairs well with a crisp green salad or steamed vegetables.
