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Meat and Potato Casserole

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This easy Meat and Potato Casserole is pure comfort food at its finest. Seasoned ground beef, tender potatoes, and a rich, creamy sauce all baked together under a blanket of melted cheese — this is the kind of hearty, wholesome dinner that the whole family will be asking for again and again!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 512
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ lbs ground beef (85/15)
  • 1 ½ lbs Yukon Gold or Russet potatoes, peeled and sliced ¼-inch thick (about 4 medium potatoes)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (10.5 oz) cream of mushroom soup
  • ½ cup beef broth (low sodium recommended)
  • ½ cup sour cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt, plus more for layering
  • ½ teaspoon black pepper, plus more for layering
  • 2 cups shredded sharp cheddar cheese, divided
  • Nonstick cooking spray

Method
 

  1. Preheat oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
  2. Peel and slice potatoes into ¼-inch rounds. Set aside.
  3. In a large skillet over medium-high heat, brown 1 ½ lbs ground beef with the diced onion and minced garlic until thoroughly cooked through. Drain excess grease from the pan.
  4. Season the beef mixture with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon black pepper. Stir to combine and remove from heat.
  5. In a medium bowl, whisk together 1 can cream of mushroom soup, ½ cup beef broth, and ½ cup sour cream until smooth. Season lightly with salt and pepper.
  6. Arrange half of the sliced potatoes in a single even layer across the bottom of the baking dish. Season lightly with salt and pepper.
  7. Spread half of the seasoned ground beef mixture evenly over the potato layer. Pour half of the creamy soup mixture over the beef and spread evenly.
  8. Repeat layers: remaining potatoes (season lightly), remaining beef, then remaining sauce. Spread sauce evenly to cover.
  9. Cover tightly with aluminum foil (spray the inside of the foil with nonstick spray to prevent sticking) and bake at 375°F for 50 minutes.
  10. Remove foil and sprinkle 2 cups of shredded cheddar cheese evenly over the top. Return to oven uncovered and bake for an additional 15-20 minutes, until cheese is melted and bubbly and potatoes are fork-tender.
  11. Remove from oven and let rest for 5-10 minutes before serving. Serve warm with your favorite sides!

Nutrition

Calories: 512kcalCarbohydrates: 28gProtein: 34gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 112mgSodium: 874mgPotassium: 891mgFiber: 3gSugar: 3gVitamin A: 520IUVitamin C: 14mgCalcium: 312mgIron: 4mg

Notes

Make It Ahead: Assemble the entire casserole up to 24 hours in advance, cover tightly with foil, and refrigerate. When ready to bake, add 10-15 extra minutes to the covered baking time since you are starting from cold.
Boost the Nutrition: Stir ½ cup of frozen peas, corn, or diced carrots into the ground beef mixture before layering for an easy, nutritious veggie boost the whole family will enjoy. It's a great way to sneak in some extra vegetables!
Storage: Allow casserole to cool completely then store in a covered airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish covered with foil in a 325°F oven until heated through.

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