Of course! A Potato and Ground Beef Casserole is the epitome of comfort food. It’s hearty, filling, and family-friendly. Think of it as a deconstructed shepherd’s pie or a hearty, cheesy potato bake.
Here’s a classic, foolproof recipe that will become a weeknight favorite.
Hearty Potato & Ground Beef Casserole
This recipe features a flavorful, savory ground beef layer topped with creamy potatoes and melted cheese.
Prep Time: 20 minutes
Cook Time: 45 minutes
Serves: 6-8
Ingredients
For the Beef Layer:
· 1 lb ground beef
· 1 medium onion, chopped
· 2 cloves garlic, minced
· 1 can (10.5 oz) cream of mushroom soup (or celery, or golden mushroom)
· ½ cup beef broth or milk
· 1 tablespoon Worcestershire sauce
· 1 teaspoon paprika
· Salt and black pepper to taste
· 1 cup frozen mixed vegetables (peas, corn, carrots) – optional but classic
For the Potato Layer:
· 4-5 large russet potatoes (about 2 lbs), peeled and thinly sliced
· 1 cup sour cream
· ½ cup milk or heavy cream
· 2 cups shredded cheddar cheese, divided
· 1 teaspoon garlic powder
· Salt and pepper to taste
· Paprika for sprinkling on top
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the Beef Mixture:
· In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain off any excess fat.
· Add the minced garlic and cook for one more minute until fragrant.
· Stir in the cream of mushroom soup, beef broth, Worcestershire sauce, paprika, salt, and pepper. If using frozen vegetables, add them now. Bring to a simmer, then remove from heat. - Prepare the Potato Mixture:
· In a large bowl, combine the sour cream, milk, 1 cup of the shredded cheddar cheese, garlic powder, salt, and pepper. Mix well.
· Add the thinly sliced potatoes to the bowl and toss gently until all the potato slices are coated in the creamy mixture. - Assemble the Casserole:
· Bottom Layer: Spread the cooked beef mixture evenly into the bottom of the prepared baking dish.
· Top Layer: Carefully spoon the creamy potato mixture over the beef, spreading it out into an even layer.
· Cheese Topping: Sprinkle the remaining 1 cup of cheddar cheese over the top. Dust lightly with paprika for color. - Bake:
· Cover the dish tightly with aluminum foil.
· Bake for 30 minutes.
· Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender when pierced with a fork, the casserole is bubbly around the edges, and the cheese on top is golden brown. - Rest and Serve: Let the casserole stand for 10-15 minutes before serving. This allows the layers to set, making it easier to slice and serve. Garnish with fresh chopped parsley if desired.
Tips for the Perfect Casserole
· Slice Potatoes Evenly: Use a mandoline slicer (carefully!) or a sharp knife to get uniformly thin slices (about ⅛-inch thick). This ensures they all cook at the same rate.
· Shortcut with Frozen Potatoes: For a quicker version, you can use a 20-oz bag of frozen shredded hash browns (thawed and squeezed dry) instead of sliced fresh potatoes. Mix them directly with the sour cream mixture.
· Make it Your Own:
· Spicy: Add a diced jalapeño with the onions or a dash of hot sauce to the beef mixture.
· Different Cheeses: Use a Colby-Jack, Monterey Jack, or a smoky Gouda for a different flavor profile.
· “Tater Tot” Style: For a kid-friendly twist, swap the sliced potatoes for a layer of frozen tater tots on top of the beef mixture. No need for the sour cream mixture—just top with cheese and bake according to tater tot package directions.
· Test for Doneness: The potatoes are the key. If they aren’t tender after the initial bake, re-cover and cook for another 10-15 minutes before removing the foil for the final browning.
This is the kind of meal that everyone will ask for seconds of. Enjoy your delicious, comforting casserole