Cheesy Ground Beef and Potato Casserole
A comforting one-dish casserole that layers sliced potatoes with seasoned ground beef, a creamy mushroom-soup mixture, and melting cheese.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 1 lb ground beef
- 4 medium potatoes, peeled and sliced thin
- 1 onion, chopped
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 can cream of mushroom soup (10–11 oz)
- 1 cup milk
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Warm a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.
- Add the ground beef, season with garlic powder, paprika, salt, and pepper. Cook until browned, then drain excess fat.
- In a bowl, whisk the cream of mushroom soup with milk until smooth. Toss sliced potatoes in the mixture to coat.
- Layer half the coated potatoes in the casserole dish, spoon browned beef on top, and sprinkle with half the cheese.
- Add the remaining potato slices and finish with the rest of the cheese. Cover the dish tightly with foil.
- Bake covered for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until potatoes are tender and cheese is bubbly and browned.
- Let rest for 5–10 minutes before slicing and serving.
Notes
For leaner beef, use 90/10 and skip draining. For a richer sauce, swap half-and-half for milk or use a dairy-free option. Serve with a crisp green salad.