Description
This Ground Beef Potato Casserole is a hearty and comforting dish perfect for family dinners. It features tender layers of thinly sliced russet potatoes, savory browned ground beef cooked with onions and garlic, all melded together with creamy mushroom soup and cheddar cheese. Baked until golden and bubbly, it delivers rich flavors and a satisfying texture that will warm you up on any night.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 4 cups thinly sliced russet potatoes (about 2 large potatoes)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and for easy cleanup.
- Cook Ground Beef: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the ground beef and cook until it is fully browned, breaking up any clumps as it cooks for even cooking.
- Sauté Aromatics: Add the finely chopped onion and minced garlic to the browned beef. Cook together for 3–4 minutes until the onion softens and becomes translucent. Stir in salt and black pepper to season, then remove the mixture from the heat.
- Prepare Soup Mixture: In a separate bowl, whisk together the cream of mushroom soup and milk until you achieve a smooth, lump-free mixture that will help bind the casserole layers.
- Layer Ingredients – Part 1: Spread 2 cups of the thinly sliced potatoes evenly at the bottom of the greased baking dish. Layer half of the cooked beef mixture evenly over the potatoes, then spoon one-third of the soup mixture over the beef layer.
- Layer Ingredients – Part 2: Add the remaining 2 cups of sliced potatoes on top of the soup layer. Then top with the remaining beef mixture followed by pouring the rest of the soup mixture evenly over all the layers.
- Add Cheese Topping: Sprinkle the shredded cheddar cheese evenly over the entire casserole, creating a delicious cheesy crust once baked.
- Bake Covered: Cover the dish tightly with foil and bake for 50 minutes. This helps the potatoes cook through and the flavors to meld without drying out the cheese.
- Bake Uncovered & Rest: Remove the foil and bake for an additional 15 minutes to brown and crisp the cheese topping until golden. Once done, let the casserole rest for 10 minutes before slicing to allow it to set for easier serving.
Notes
- For easier slicing, let the casserole rest after baking to firm up.
- You can substitute cream of mushroom soup with cream of celery or chicken soup for a flavor variation.
- If you prefer, you can use sharp or mild cheddar cheese based on your taste preference.
- Make sure to slice the potatoes thinly so they cook evenly within the baking time.
- This casserole can be prepared a day ahead and refrigerated; just add 10 minutes extra baking time when reheating.
