Ground Beef Casserole with Potatoes
Layers of sliced potatoes, browned ground beef, and cheddar baked in a creamy sauce.
Equipment
- 9 by 13 inch baking dish
- Large skillet
- Aluminum foil
- Mixing bowl
Ingredients
Main Ingredients
- 4 lb russet potatoes peeled and sliced thin
- 1 lb ground beef
- 1 medium onion diced
- 1 can cream of chicken soup 10.5 oz
- 1 can evaporated milk 12 oz
- ½ cup whole milk
- 1 tsp salt divided
- 1 tsp black pepper divided
- 2 tsp onion powder
- 4 cup shredded cheddar cheese divided
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and grease a 9 by 13 inch dish.
- Beef. Brown the beef and onion with half the salt and pepper for 7 to 8 minutes, then drain.
- Sauce. Whisk the cream soup, evaporated milk, whole milk, onion powder, and remaining seasoning until smooth.
- Layer. Build three layers of potatoes, beef, and 1 cup of cheddar each, then pour the sauce over the top.
- Bake. Cover with foil and bake 60 minutes, uncover, add the last cup of cheese, and bake 5 minutes more.
- Rest. Let the casserole stand 15 minutes before serving.
Notes
Substitutions: Ground turkey can replace the beef and must reach 165 degrees F.
Tips: Use a mandoline for even potato slices.
Storage: Refrigerate up to four days or freeze up to three months.