Ground Beef Casserole with Potatoes
A warm, creamy casserole with layers of tender potatoes, seasoned ground beef, and a velvety, cheesy sauce.
Servings: 6 servings
Equipment
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 4 lbs russet potatoes, peeled and sliced
- 1 lb ground beef
- 1 onion, diced
- 1 can (10 oz) cream of chicken soup
- 1 can (12 oz) evaporated milk
- 1/2 cup milk
- 2 teaspoons salt, divided
- 1 teaspoon pepper, divided
- 2 teaspoons onion powder
- 4 cups cheddar cheese, shredded
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, brown the ground beef with diced onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until the beef is no longer pink. Drain the grease and set the mixture aside.
- In a mixing bowl, whisk together the cream of chicken soup, evaporated milk, milk, 1 teaspoon salt, 1/4 teaspoon pepper, and onion powder. Set this creamy sauce aside.
- Grease a 9×13-inch baking dish. Layer one-third of the peeled and sliced potatoes in the bottom, then cover with one-third of the ground beef mixture. Add one cup of shredded cheddar cheese and sprinkle with a bit of salt and pepper.
- Repeat the process two more times to create three complete layers of potatoes, beef, and cheese.
- Pour the prepared milk mixture evenly over the top of your layers so it seeps down for extra creaminess.
- Cover the dish tightly with aluminum foil and bake for 1 hour.
- Check if the potatoes are tender by poking with a fork. If they’re cooked, remove the foil and sprinkle the remaining cheese over the top.
- Return the casserole to the oven, uncovered, and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the casserole sit for 15 minutes. This allows the sauce to thicken slightly and makes serving easier.
Notes
For a lighter version, use ground turkey instead of beef and low-fat cheddar cheese. Serve with a crisp green salad or garlic bread.