Description
Looking for a hearty, delicious, and family-approved dinner? This ground beef potato casserole layers tender Yukon gold potatoes, seasoned ground beef, and gooey Colby Jack cheese in a rich, creamy sauce. It’s pure comfort in every bite and perfect for busy weeknights or gatherings.
Ingredients
3 lbs Yukon gold potatoes, sliced 1/8-inch thick
1 lb lean ground beef
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
2 cups Colby Jack cheese, shredded
1 can (10.5 oz) cream of mushroom soup
1 cup whole milk
2 tablespoons butter
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
• In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
• Add diced onion and minced garlic to the skillet; cook for 3–4 minutes until softened.
• Stir in salt, pepper, paprika, and thyme. Remove from heat and set aside.
• In a medium bowl, whisk together cream of mushroom soup and milk until smooth.
• Layer half of the sliced potatoes in the bottom of the prepared baking dish.
• Top with half of the cooked beef mixture and sprinkle with half of the shredded cheese.
• Repeat the layers with remaining potatoes, beef, and cheese.
• Pour the soup and milk mixture evenly over the casserole.
• Dot the top with small pieces of butter.
• Cover the dish with foil and bake for 60 minutes.
• Remove foil and bake uncovered for 20–30 minutes, or until potatoes are tender and top is golden brown.
• Let rest for 10 minutes before serving.
Notes
Let the casserole rest for about 10 minutes after baking to help it set for easier slicing.
• Serve warm as a complete meal or pair it with a crisp green salad, roasted veggies, or dinner rolls.
• For a garnish, sprinkle fresh chopped parsley or green onions on top before serving.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To reheat, microwave individual portions for 1–2 minutes or bake in a preheated oven at 350°F (175°C) until heated through.
• If making ahead, assemble the casserole fully, cover tightly with foil, and refrigerate for up to 24 hours before baking.
• This casserole can also be frozen. Wrap it tightly in foil and plastic wrap before baking and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed.