ground beef and potato casserole
This ground beef and potato casserole is a comforting and hearty dish that combines seasoned ground beef, tender potatoes, and creamy cheese. It's perfect for a family dinner and can be easily prepared ahead of time.
Equipment
- 1 large skillet
- 1 large mixing bowl
- 1 casserole dish (approximately 2-quart capacity)
- 1 oven
Ingredients
- 1 pound ground beef
- 4 medium potatoes about 1.5 pounds, peeled and sliced thin
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can cream of mushroom soup 10.5 ounces
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried thyme optional
- ½ cup milk
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 3-4 minutes.
- Add the minced garlic and ground beef to the skillet. Cook, breaking the meat apart, until the beef is browned and fully cooked. Drain any excess fat.
- In a large mixing bowl, combine the cooked beef mixture with the cream of mushroom soup, salt, pepper, thyme (if using), and milk. Mix well.
- In the casserole dish, layer half of the sliced potatoes on the bottom. Pour half of the beef mixture over the potatoes. Repeat with the remaining potatoes and beef mixture.
- Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and sprinkle the shredded cheddar cheese over the top.
- Return the casserole to the oven and bake uncovered for an additional 15 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
- Optional: For a variation, add frozen mixed vegetables to the ground beef mixture for extra nutrition.
Notes
For a variation, you can add frozen mixed vegetables to the ground beef mixture for extra nutrition.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the microwave.