Description
A hearty and comforting Meat and Potato Casserole featuring layers of seasoned ground beef, thinly sliced potatoes, creamy mushroom soup mixture, and melted cheddar cheese, baked to golden perfection. This classic American main course is perfect for family dinners and easy to prepare ahead.
Ingredients
Scale
Meat Mixture
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
Sauce
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
Other Ingredients
- 4 medium russet potatoes, thinly sliced
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon chopped parsley, for garnish (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish to prevent sticking.
- Cook the Meat Mixture: In a large skillet over medium heat, heat the olive oil and sauté the diced onion for 2 to 3 minutes until softened. Add the ground beef and cook until browned, breaking it apart with a spoon. Stir in the minced garlic, salt, black pepper, paprika, and dried thyme, cooking for another minute to blend flavors. Drain any excess grease from the skillet.
- Prepare the Sauce: In a bowl, whisk together the cream of mushroom soup, sour cream, and milk until smooth and well combined.
- Assemble the Casserole – First Layer: Arrange half of the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Spread half of the cooked meat mixture over the potatoes. Spoon half of the soup mixture evenly on top, then sprinkle with 1/2 cup of shredded cheddar cheese.
- Assemble the Casserole – Second Layer: Repeat the layering process with the remaining potatoes, meat mixture, and soup mixture. Finish by topping with the remaining 1 cup of shredded cheddar cheese.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 20 to 25 minutes, or until the potatoes are tender and the cheese on top is golden and bubbly.
- Rest and Garnish: Let the casserole rest for 5 to 10 minutes before serving to set. Garnish with chopped parsley if desired for a fresh touch.
Notes
- For extra nutrition and flavor, add 1/2 cup frozen peas or mixed vegetables between the layers.
- You can substitute Yukon Gold potatoes for russet potatoes for a creamier texture.
- Letting the casserole rest after baking helps it set and makes serving easier.
