Description
This Ground Beef and Potatoes Casserole is a hearty, comforting dish featuring layers of seasoned ground beef, thinly sliced russet potatoes, and creamy mushroom soup, all topped with melted cheddar cheese. Perfect for a family dinner, it combines rich flavors with a satisfying texture, baked to golden perfection and garnished with fresh parsley for a touch of brightness.
Ingredients
Scale
Beef Mixture
- 1 1/2 pounds ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
Potatoes
- 4 large russet potatoes, thinly sliced
Sauce
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
Topping
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Beef and Onions: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is tender, about 6 to 8 minutes. Drain any excess fat from the skillet.
- Season Beef: Add minced garlic, salt, black pepper, paprika, and dried thyme to the beef mixture, stirring well to combine all the flavors evenly.
- Mix Sauce: In a small bowl, whisk together the cream of mushroom soup, milk, and sour cream until smooth and fully combined, creating a creamy sauce.
- Layer Ingredients: In the prepared baking dish, layer half of the thinly sliced potatoes evenly. Then spread half of the seasoned beef mixture over the potatoes, followed by half of the creamy soup mixture. Sprinkle 1 cup of shredded cheddar cheese on top. Repeat these layers with the remaining potatoes, beef mixture, soup mixture, and finish with the last cup of cheddar cheese.
- Bake Covered: Cover the casserole with foil and bake in the preheated oven for 45 minutes. This allows the potatoes to cook through evenly while keeping moisture in.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes or until the potatoes are tender and the cheese is golden and bubbly on top.
- Garnish and Serve: Once baked, remove from the oven and sprinkle freshly chopped parsley over the casserole before serving to add a fresh, vibrant touch.
Notes
- You can substitute cream of mushroom soup with cream of chicken or cream of celery for different flavor variations.
- For extra flavor and texture, add sautéed mushrooms or diced green bell peppers to the beef mixture.
- Thinly slicing the potatoes helps them cook evenly within the baking time.
- Let the casserole rest briefly after baking to set before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 420
- Sugar: 3 g
- Sodium: 630 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 90 mg
