Ground Beef and Potato Bake
This Ground Beef and Potato Bake is so hearty and comforting! You can make this family favorite so quickly and there's no need for fancy ingredients!
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Servings: 6
Calories: 403kcal
Ingredients
- 1 pound lean ground beef
- 1 10.5 ounce can condensed cream of mushroom soup
- ¾ cup milk
- ½ cup chopped onion
- Salt and ground black pepper to taste
- 3 cups peeled and thinly sliced potatoes about 3 medium potatoes
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 350°F (175°C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- In a medium bowl, mix condensed soup, milk, onion, salt, and pepper until well combined.
- In a 2-quart baking dish, create alternating layers of potatoes, soup mixture, and browned ground beef.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 1 hour.
- Check if the potatoes are tender with a fork. If not, continue baking for another 15-30 minutes until potatoes are completely tender.
- Remove foil, sprinkle the top with Cheddar cheese, and return to the oven uncovered for about 5-10 minutes until cheese is melted and bubbly.
- Allow casserole to rest for 10 minutes before serving.
Notes
- For a time-saving tip, use a mandoline slicer to get perfectly thin, even potato slices.
- Cover with foil for most of the baking time to ensure the potatoes cook through before the top gets too brown.
- Feel free to add additional seasonings like garlic powder, paprika, or Italian seasoning to suit your family's taste preferences.
- This casserole pairs perfectly with a simple green salad for a complete meal.
- For a twist, try using half sweet potatoes and half regular potatoes!
Nutrition
Calories: 403kcal