🥘 Potato & Ground Beef Casserole
Ingredients
For the Beef Layer
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced (optional)
- Salt & black pepper, to taste
- 1 tsp paprika (optional)
- 1 tsp Italian seasoning or dried thyme
For the Potatoes & Sauce
- 4–5 medium russet or gold potatoes, thinly sliced (⅛–¼ inch)
- 1 can (10.5 oz) cream of mushroom soup or cream of chicken
- ½ cup milk
- 1 cup shredded cheddar cheese (or Colby Jack)
- ½ cup sour cream (optional but makes it extra creamy)
- Salt & pepper to taste
Topping (optional)
- Extra ½ cup cheese
- Parsley or chives for garnish
Instructions
1. Preheat
Preheat oven to 350°F (175°C).
Grease a 9×13 baking dish.
2. Cook the ground beef
- In a large skillet, cook ground beef over medium heat.
- Add onion (and garlic if using) and cook until beef is browned and onion is soft.
- Season with salt, pepper, paprika, and Italian seasoning.
- Drain excess fat and set aside.
3. Make the sauce
In a bowl, whisk together:
- Cream of mushroom soup
- Milk
- Sour cream (if using)
- 1 cup cheese
- A pinch of salt & pepper
4. Layer the casserole
In the baking dish:
- Spread a small spoonful of sauce on the bottom.
- Add half of the sliced potatoes, overlapping slightly.
- Add half of the ground beef mixture.
- Pour half the sauce over the beef.
- Repeat with remaining potatoes → beef → sauce.
- Cover tightly with foil.
5. Bake
- Bake 1 hour covered.
- Remove foil, add extra cheese on top.
- Bake another 20–30 minutes, until:
- Potatoes are tender
- Top is golden and bubbly
Total time: 1 hour 20–30 minutes depending on potato thickness.
6. Rest & Serve
Let sit 10 minutes before serving so it sets.
Garnish with parsley or chives if desired.
⭐ Tips for Best Results
- Slice potatoes thinly for even cooking—use a mandoline if possible.
- Gold potatoes stay firmer; russets become softer and creamier.
- Add a splash of broth to the sauce if you want it looser.
- For more flavor, layer in sliced mushrooms or corn.