Description
This Cheesy Beef Potato Casserole is a comforting and hearty American main course featuring layers of seasoned ground beef, thinly sliced potatoes, creamy mushroom soup, and melted cheddar cheese. Perfect for a family dinner, it combines simple ingredients into a flavorful baked dish that’s golden, bubbly, and sure to satisfy.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, chopped
- 3 cups thinly sliced potatoes (about 3–4 medium potatoes)
- 2 cloves garlic, minced
Seasonings and Dairy
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 2 cups shredded cheddar cheese, divided
Optional Garnish
- Chopped parsley or green onions
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Beef and Onions: In a skillet over medium heat, cook the ground beef with chopped onion until fully browned. Drain excess grease, then stir in minced garlic, salt, black pepper, and paprika to season the mixture evenly.
- Mix Soup and Milk: In a separate bowl, whisk together the condensed cream of mushroom soup and milk until smooth and creamy, creating the flavorful sauce for the casserole layers.
- Assemble Layers: Spread half of the thinly sliced potatoes evenly in the prepared baking dish. Layer half of the cooked beef mixture over the potatoes, pour half of the soup mixture on top, and sprinkle with 1 cup of shredded cheddar cheese. Repeat these layers with the remaining potatoes, beef, soup mixture, and cheese to build the casserole.
- Bake Covered: Cover the dish tightly with aluminum foil and bake for 60 minutes to allow the potatoes to soften and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for another 15 to 20 minutes until the potatoes are fork-tender and the cheese on top is golden and bubbly.
- Rest and Garnish: Let the casserole rest for 5 to 10 minutes after baking to set. Garnish with chopped parsley or green onions if desired before serving.
Notes
- You can substitute cream of cheddar or cream of potato soup for the cream of mushroom soup for a different creamy flavor.
- For extra richness, stir a few tablespoons of sour cream into the soup and milk mixture before layering.
- Use medium-sized potatoes for best layering results and consistent cooking.
- If desired, add a little more paprika or black pepper to taste for a spicier kick.
