Of course! The Meat and Potato Casserole is the definition of hearty, comforting comfort food. It’s a complete, satisfying meal in one dish, with layers of savory meat, tender potatoes, and melted cheese.
This recipe is straightforward, forgiving, and perfect for a family dinner.
Hearty Meat and Potato Casserole
This is like a deconstructed, baked version of shepherd’s pie, often with a cheesy twist. It’s incredibly versatile and always a crowd-pleaser.
Ingredients
For the Meat Layer:
· 1.5 lbs ground beef (or ground turkey/Italian sausage)
· 1 medium yellow onion, chopped
· 2 cloves garlic, minced
· 1 (10.5 oz) can condensed cream of mushroom soup (or cream of celery/chicken)
· 1/2 cup beef broth or milk
· 1 tablespoon Worcestershire sauce
· 1 teaspoon dried thyme or Italian seasoning
· Salt and black pepper to taste
· 1 cup frozen mixed vegetables (peas, carrots, corn), optional but classic
For the Potato Layer:
· 2.5 lbs potatoes (Russet or Yukon Gold are ideal)
· 1/2 cup sour cream
· 1/4 cup (1/2 stick) butter, melted
· 1/4 cup milk or heavy cream
· 1 1/2 cups shredded cheddar cheese, divided
· Salt and white or black pepper to taste
· Paprika for sprinkling on top
Instructions
Part 1: Prepare the Components
- Prep the Potatoes: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
· Peel the potatoes and cut them into 1-inch chunks. Place them in a large pot of cold, salted water.
· Bring to a boil and cook for 15-20 minutes, or until the potatoes are very fork-tender.
· Drain the potatoes well and return them to the hot pot. Let them sit for a minute to steam off any excess moisture. - Cook the Meat Filling:
· While the potatoes are boiling, heat a large skillet over medium-high heat. Add the ground beef and onion. Cook, breaking up the meat, until the beef is browned and the onion is soft. Drain off any excess grease.
· Add the minced garlic and cook for one more minute until fragrant.
· Stir in the condensed soup, beef broth, Worcestershire sauce, thyme, and salt and pepper. Bring to a simmer. If using, stir in the frozen vegetables. Remove from heat.
Part 2: Assemble the Casserole
- Make the Cheesy Mashed Potatoes: To the hot, drained potatoes, add the sour cream, melted butter, and milk. Mash until smooth and creamy. Stir in 1 cup of the shredded cheddar cheese. Season well with salt and pepper.
- Layer the Casserole:
· Bottom Layer: Spread the meat mixture evenly into the bottom of the prepared baking dish.
· Top Layer: Carefully spoon the cheesy mashed potatoes over the meat layer. Use a spatula to spread them evenly, sealing the edges.
· Final Touch: Sprinkle the remaining 1/2 cup of cheddar cheese over the top and dust with a little paprika for color.
Part 3: Bake and Serve
- Bake, uncovered, for 25-30 minutes, or until the casserole is hot and bubbly and the cheese on top is melted and golden.
- For an extra golden-brown top, you can broil it for the last 1-2 minutes (watch it closely!).
- Let the casserole stand for 10-15 minutes before serving. This allows it to set, making it easier to slice and serve.
Tips & Variations:
· Shortcut for Potatoes: You can use 4-5 cups of prepared refrigerated mashed potatoes instead of making them from scratch. Just mix in the 1 cup of cheese.
· Add More Flavor: To the meat layer, you can add a tablespoon of tomato paste when you cook the garlic, or a dash of soy sauce for extra umami.
· Tater Tot Version: For a fun twist, skip making mashed potatoes altogether. Thaw a 32 oz bag of frozen Tater Tots and layer them over the meat mixture. Bake as directed—it’s a family favorite!
· Make it Lighter: Use ground turkey, low-fat sour cream, and reduced-fat cheese.
· Make-Ahead: You can assemble the entire casserole a day ahead, cover, and refrigerate. When ready to bake, add about 10-15 minutes to the baking time since it will be cold from the fridge.
This casserole is the epitome of comfort in a dish. Enjoy your delicious, hearty meal