Ground Beef and Potatoes Casserole
Hearty layers of tender potatoes, seasoned ground beef, and creamy cheese sauce baked to golden perfection. This is the ultimate comfort food that feeds a crowd and tastes like home.
Print Pin Servings: 8 portion's
Calories: 425kcal
Cost: $14.00
Equipment
- 1 9x13 inch baking dish To layer and bake the casserole
- 1 Mandoline or sharp knife To slice potatoes uniformly thin
- 1 Medium mixing bowl To prepare the creamy sauce
- 1 Whisk To blend sauce ingredients smoothly
- 1 Aluminum foil To cover dish during baking
- 1 Cheese grater To shred fresh cheese
- 1 Oven To bake the casserole at 350°F
Ingredients
- 2 pounds ground beef 80/20
- 6 medium russet potatoes peeled
- 1 large onion diced
- 3 cups shredded cheddar cheese divided
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 can 10.5 oz cream of mushroom soup
- 1 cup whole milk or sour cream
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 cup shredded cheddar cheese
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 350°F. Spray a 9×13-inch baking dish generously with cooking spray.
- Using a mandoline or sharp knife, slice peeled potatoes uniformly to ⅛ inch thickness. Pat dry with paper towels to remove excess moisture.
- In a medium bowl, whisk together cream of mushroom soup, milk, Worcestershire sauce, thyme, pepper, and salt until completely smooth.
- In a separate bowl, mix raw ground beef with garlic powder, onion powder, paprika, salt, and pepper. Break it up so seasonings distribute evenly.
- Arrange a layer of sliced potatoes in the bottom of the prepared baking dish, overlapping slightly. Season with salt and pepper.
- Sprinkle about one-third of the diced onions over the potato layer evenly.
- Crumble about one-third of the seasoned raw ground beef over the potatoes and onions in small, even pieces.
- Sprinkle about 1 cup of shredded cheddar cheese over the beef layer.
- Drizzle about one-third of the creamy sauce mixture over this layer, making sure to distribute evenly.
- Repeat the layering process two more times: potatoes, salt and pepper, onions, beef, cheese, and sauce. End with a final layer of potatoes on top.
- Pour any remaining sauce over the final potato layer. Sprinkle the remaining 1 cup of cheese on top. Cover the entire dish tightly with aluminum foil.
- Bake covered for 60 minutes. The foil traps steam to cook the potatoes through properly.
- Remove the foil carefully and bake for an additional 15-20 minutes until the cheese is golden, bubbly, and the potatoes are fork-tender.
- Remove from oven and let the casserole rest for 10 minutes. This allows the sauce to thicken and the layers to set properly.
- Garnish with fresh chopped parsley and serve hot. The casserole should hold its shape when sliced but still be creamy inside.
Notes
The secret to perfect ground beef and potatoes casserole is slicing the potatoes uniformly thin - aim for ⅛ inch thickness so they cook through evenly. Season each layer as you build it instead of just seasoning the meat. Cover the dish tightly with foil for the first hour to trap steam and cook the potatoes properly. Let it rest for 10 minutes after baking so the sauce thickens and the layers set. This casserole tastes even better the next day after the flavors have melded together in the fridge.
Nutrition
Serving: 1portion | Calories: 425kcal | Carbohydrates: 32g | Protein: 24g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 820mg | Potassium: 780mg | Fiber: 3g | Sugar: 4g | Vitamin A: 380IU | Vitamin C: 18mg | Calcium: 245mg | Iron: 2.8mg