Description
Ground Beef and Potato Casserole is a hearty, comforting dinner made with layers of seasoned ground beef, tender sliced potatoes, creamy mushroom sauce, and melted cheese. This easy family-friendly casserole is perfect for busy weeknights, cozy weekends, or a satisfying potluck meal.
Ingredients
- 1 pound ground beef
- 5–6 medium potatoes, thinly sliced
- 1 medium onion, chopped
- 1 can cream of mushroom soup
- ½ cup beef broth
- 1 teaspoon dried rosemary or ½ teaspoon powdered rosemary
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- ¼ cup heavy whipping cream
- 2 cups shredded cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Brown the ground beef in a skillet over medium heat. Halfway through cooking, add the chopped onion and continue cooking until the beef is fully browned and the onion is softened.
- Drain the excess grease, then season the beef with salt, black pepper, garlic powder, and rosemary.
- In a separate bowl, whisk together the cream of mushroom soup, beef broth, and heavy whipping cream until smooth.
- Grease a 9 × 13-inch baking dish.
- Arrange approximately half of the sliced potatoes in an even layer in the baking dish.
- Spread about one-third of the soup mixture over the potatoes.
- Add half of the seasoned ground beef mixture.
- Layer the remaining potatoes over the beef, followed by another third of the soup mixture and the remaining ground beef.
- Pour the remaining soup mixture evenly over the top and sprinkle with half of the shredded cheese.
- Cover the dish tightly with aluminum foil and bake for approximately 90 minutes, or until the potatoes are tender when pierced with a fork.
- Remove the foil during the final 5 minutes, sprinkle the remaining cheese over the casserole, and bake until melted.
- Let the casserole rest for 5 minutes before serving.
Notes
- Serving suggestions: Serve with a fresh green salad, steamed broccoli, roasted green beans, or warm dinner rolls.
- Make it extra cheesy: Use freshly shredded cheddar, mozzarella, or a combination of both.
- Slice potatoes evenly: Cut the potatoes into thin, uniform slices so they cook evenly.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheating: Reheat individual portions in the microwave or warm larger portions in a covered oven-safe dish at 325°F (165°C) until heated through.
- Freezing: Freeze cooked, cooled portions in airtight freezer-safe containers for up to 2–3 months for best quality. The potatoes may soften slightly after thawing.
- Make-ahead option: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Because it will be cold, allow additional baking time and check that the potatoes are fully tender.
- Food safety: Make sure the center reaches 165°F (74°C) when reheating leftovers.