Description
A comforting and hearty Ground Beef and Potato Casserole featuring layers of tender sliced potatoes, savory browned ground beef with sautéed vegetables, and a creamy mushroom sauce, all topped with melted cheddar cheese and crispy French fried onions. This baked casserole is perfect for a family dinner and serves 6.
Ingredients
Scale
Beef and Vegetable Mixture
- 1 lb lean ground beef
- 1/2 cup yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
Potatoes
- 2–3 medium-sized Russet potatoes, peeled and thinly sliced
Cream Sauce
- 1 can condensed cream of mushroom soup (10.75 oz)
- 1 cup sour cream
- Salt and pepper, to taste
Toppings
- 1 cup shredded cheddar cheese
- French fried onions, for topping
- Sliced green onions (optional, for garnish)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven and Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish using cooking spray or butter to prevent sticking.
- Cook the Ground Beef and Vegetables: In a large skillet over medium heat, cook the lean ground beef, breaking it up with a spatula until browned, about 7-10 minutes. Add the diced onion, diced green bell pepper, and minced garlic; sauté for approximately 5 minutes until the vegetables are softened and fragrant.
- Prepare the Cream Sauce: In a bowl, combine the condensed cream of mushroom soup with the sour cream. Mix until smooth. Season with salt and pepper to taste, adjusting for your preferences.
- Assemble the Casserole: Peel and thinly slice the Russet potatoes. Place half of the potato slices in an even layer at the bottom of the greased baking dish, seasoning lightly with salt and pepper. Add the remaining potato slices as a second layer, seasoning again. Evenly spoon the cooked beef and vegetable mixture over the potato layers. Pour the cream sauce over the top, spreading it evenly with a spatula.
- Add Cheese and Bake: Sprinkle the shredded cheddar cheese evenly over the casserole surface. Bake in the preheated oven for 30-35 minutes until the potatoes are tender when pierced with a fork and the cheese is bubbly and golden brown.
- Add Toppings and Serve: Remove the casserole from the oven and sprinkle French fried onions over the top. Return to the oven for an additional 5 minutes to allow the onions to crisp up. Let the casserole cool for a few minutes before serving. Garnish with sliced green onions or chopped fresh parsley if desired.
Notes
- For a lower fat version, use reduced-fat sour cream and cheese.
- Russet potatoes are preferred for their starch content which helps with casserole texture.
- Make sure to slice potatoes evenly for uniform cooking.
- French fried onions add a delightful crunch but can be omitted for a gluten-free option.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
