Ground Beef and Potato Casserole
A hearty, comforting dish made with seasoned ground beef, tender potatoes, and a creamy, cheesy topping. Perfect for weeknight dinners or meal prep.
🥔 Ingredients (Serves 6)
- 1 lb (450g) ground beef
- 4–5 medium potatoes, thinly sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- ½ cup milk
- 1 ½ cups shredded cheddar cheese
- 1 tbsp olive oil
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp paprika (optional)
- ½ tsp dried thyme or Italian seasoning (optional)
🍳 Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the beef
Heat olive oil in a skillet over medium heat.
Add onion and cook until soft (about 3–4 minutes).
Add garlic and cook 30 seconds.
Add ground beef, season with salt, pepper, and paprika.
Cook until browned. Drain excess fat. - Prepare the sauce
In a bowl, mix cream soup with milk until smooth. - Layer the casserole
- Layer half of the sliced potatoes on the bottom.
- Spread half of the beef mixture over potatoes.
- Pour some soup mixture over it.
- Repeat layers.
- Top with shredded cheese.
- Bake
Cover with foil and bake for 45 minutes.
Remove foil and bake another 15–20 minutes until potatoes are tender and cheese is golden. - Rest & serve
Let sit 5–10 minutes before serving.
🌟 Optional Add-Ins
- Frozen peas or mixed vegetables
- Mushrooms
- Bell peppers
- Sour cream (for extra creaminess)
- Swap cheddar for mozzarella or Colby Jack
🔥 Make It From Scratch (No Canned Soup Option)
Instead of canned soup:
- Melt 2 tbsp butter
- Stir in 2 tbsp flour
- Slowly whisk in 1 ½ cups milk
- Cook until thickened
- Season with salt, pepper, and garlic powder
If you’d like, I can give you:
- A healthier/lighter version
- A slow cooker version
- A Mexican-style version
- Or a creamy Southern-style version 😊
