A hearty and comforting beef and potato casserole layered with seasoned ground beef, tender potatoes, and a creamy mushroom sauce, topped with melted cheddar cheese. Perfect for a satisfying family dinner.
Total Time:1 hour 35 minutes
Yield:6 servings
Ingredients
Main Ingredients
1 pound ground beef
1 onion, chopped
4 medium potatoes, thinly sliced
For the Sauce
1 can (10.5 oz) cream of mushroom soup
1 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Topping
1 cup shredded cheddar cheese
Instructions
Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
Cook the beef and onion: In a skillet over medium heat, brown the ground beef along with the chopped onion until fully cooked, then drain excess fat to reduce greasiness.
Mix the sauce: In a bowl, combine the cream of mushroom soup, milk, garlic powder, paprika, salt, and pepper, stirring well to create a smooth mixture.
Assemble the casserole: Grease a 9×13-inch baking dish. Layer half of the sliced potatoes on the bottom, then spread the cooked beef and onion mixture evenly over the potatoes. Add the remaining potato slices on top.
Add the sauce and cover: Pour the prepared soup mixture over the layered ingredients, then cover the dish tightly with aluminum foil to keep moisture in during baking.
Bake the casserole: Place the casserole in the preheated oven and bake for 1 hour covered, allowing the potatoes to become tender and flavors to meld.
Add cheese and bake: Remove the foil from the casserole, sprinkle the shredded cheddar cheese evenly over the top, and return to the oven to bake uncovered for an additional 15 minutes, until the cheese is melted and bubbly.
Notes
Use Yukon Gold or Russet potatoes for best texture.
For extra flavor, consider adding a layer of sautéed mushrooms or bell peppers with the beef.
If you prefer a thicker sauce, reduce the milk to 3/4 cup.
Let the casserole rest for 10 minutes before serving to help it set.
This dish can be prepared a day ahead and reheated for convenience.
