Ground Beef Potato Casserole
Layers of thinly sliced potatoes and seasoned ground beef baked in creamy sauce and topped with melted cheddar - classic comfort food that feeds a crowd with minimal effort.
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Servings: 6
Ingredients
- 1 lb lean ground beef
- 1 can 10.5 oz condensed cream of mushroom soup
- ¾ cup milk
- ½ cup onion chopped
- Salt and black pepper to taste
- 3 cups potatoes peeled and thinly sliced (about 3 medium)
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- In a large skillet over medium-high heat, cook ground beef until browned and crumbly, 5-7 minutes. Drain excess grease.
- In a medium bowl, combine cream of mushroom soup, milk, chopped onion, salt, and pepper. Mix until smooth.
- Layer in the prepared baking dish: thin layer of soup mixture, layer of potato slices (slightly overlapping), half the cooked beef, soup mixture. Repeat layers, ending with potatoes on top. Pour remaining soup mixture over all potatoes.
- Cover tightly with aluminum foil. Bake 60 minutes.
- Remove foil and test potatoes with a fork - should be tender throughout. If not, re-cover and bake another 15-20 minutes.
- Once potatoes are tender, remove foil and sprinkle cheese evenly over top.
- Return to oven uncovered and bake 5-10 minutes until cheese is melted and bubbly.
- Let rest 10 minutes before serving.
Notes
- Slice potatoes to consistent 1/8-inch thickness for even cooking
- A mandoline slicer makes quick work of slicing potatoes uniformly
- Can assemble up to 24 hours ahead; refrigerate covered and add 15 minutes to bake time
- For extra flavor, cook onions with the beef instead of adding raw to soup mixture
- Add frozen vegetables (peas, corn) between layers for extra nutrition
- Freezes well for up to 3 months - thaw overnight before reheating
- Leftovers keep 3-4 days refrigerated; reheat in microwave