Ground Beef Casserole with Potatoes is a hearty dish that brings warmth and comfort to any table. This dish combines layers of tender, sliced potatoes, savory ground beef, creamy sauce, and melted cheese, making it a family favorite. It’s perfect for a cozy dinner or when you want to feed a crowd.
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Why Make This Recipe
This casserole is not only delicious but also easy to make. It uses simple ingredients that you might already have in your pantry. Plus, it is a great way to have a filling meal in one dish. The leftovers are just as tasty, making it a practical choice for meal prep as well.
How to Make Ground Beef Casserole with Potatoes
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
Directions
- 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.
How to Serve Ground Beef Casserole with Potatoes
Serve your Ground Beef Casserole hot from the oven. It pairs well with a simple side salad or some steamed vegetables. You can also enjoy it with sliced bread or rolls.
How to Store Ground Beef Casserole with Potatoes
To store, let the casserole cool completely, then cover it with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. For longer storage, freeze the casserole in airtight containers for up to 3 months. Reheat in the oven or microwave before serving.
Tips to Make Ground Beef Casserole with Potatoes
- Use a mandoline slicer for perfectly even potato slices.
- Try adding other vegetables, like corn or peas, for extra flavor and nutrition.
- Adjust the cheese type; mozzarella or pepper jack can add different flavors.
Variation
For a healthier option, you can substitute ground turkey for ground beef or use sweet potatoes instead of regular potatoes. You can also make it a vegetarian dish by omitting meat altogether and adding more veggies.
FAQs
1. Can I use fresh potatoes instead of frozen?
Yes, fresh potatoes work perfectly. Just make sure to peel and slice them thinly.
2. Can I prepare this casserole ahead of time?
Yes! You can assemble it a day ahead. Just cover and refrigerate, then bake when you’re ready to eat.
3. Can this casserole be frozen?
Absolutely! It freezes well. Just make sure it’s in an airtight container. Thaw before baking for the best results.
Enjoy this delicious and satisfying Ground Beef Casserole with Potatoes for your next meal!
Ground Beef Casserole with Potatoes
Ingredients
Potato Layer
- 4 lbs russet potatoes, peeled and sliced
Main Ingredients
- 1 lb ground beef
- 1 onion, diced
- 1 can cream of chicken soup (10 oz)
- 1 can evaporated milk (12 oz)
- ½ cup milk
- 2 teaspoons salt, divided
- 1 teaspoon pepper, divided
- 2 teaspoons onion powder
Cheese Topping
- 4 cups cheddar cheese, shredded
Instructions
Preparation
- 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 until the beef is no longer pink. Drain the grease and set 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 aside.
Assembling
- Grease a 9×13-inch baking dish. Layer one-third of the peeled and sliced potatoes on the bottom, cover with one-third of the ground beef mixture, add one cup of shredded cheese, and sprinkle with salt and pepper.
- Repeat layering two more times to create three complete layers.
- Pour the prepared milk mixture evenly over the top of your layers.
- Cover the dish tightly with aluminum foil and bake for 1 hour.
Final Baking
- Check if the potatoes are tender by poking with a fork. If cooked, remove the foil and sprinkle the remaining cheese on top.
- Return the casserole to the oven, uncovered, and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Let the casserole sit for 15 minutes before serving.
