Description
This hearty Meat and Potato Casserole combines seasoned ground beef, thinly sliced russet potatoes, and a creamy mushroom sauce, all topped with melted cheddar and mozzarella cheeses. Baked to golden perfection, it’s a comforting and satisfying main course perfect for dinner or family gatherings.
Ingredients
Scale
Meat Mixture
- 1 pound ground beef
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
Potatoes and Cheese
- 4 medium russet potatoes, peeled and thinly sliced
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Sauce
- 1 can cream of mushroom soup (gluten-free if needed)
- 1/2 cup milk
Garnish
- 1/4 cup chopped parsley
Instructions
- Preheat and prepare baking dish. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook the ground beef mixture. Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Stir in the chopped onion and minced garlic and cook until softened. Season the mixture with salt, black pepper, and paprika, then remove from heat.
- Prepare the sauce. In a bowl, whisk together the cream of mushroom soup and milk until smooth to create a creamy sauce.
- Layer the casserole. In the prepared baking dish, spread half of the sliced potatoes evenly. Layer half of the cooked ground beef mixture over the potatoes, then pour half of the soup mixture on top. Repeat with the remaining potatoes, beef, and soup mixture to create two complete layers.
- Bake covered. Cover the casserole tightly with aluminum foil and bake in the preheated oven for 50 minutes, allowing the potatoes to cook through and flavors to meld.
- Add cheese and bake uncovered. Remove the foil and sprinkle the shredded cheddar and mozzarella cheeses evenly over the top. Return to the oven and bake uncovered for an additional 15 to 20 minutes until the cheese is melted, bubbly, and slightly golden.
- Rest and garnish. Let the casserole rest for 10 minutes after baking to set. Garnish with chopped parsley before serving.
Notes
- Slice potatoes evenly and thinly to ensure even cooking.
- Substitute ground turkey for a lighter protein alternative.
- Add vegetables such as peas or carrots for additional nutrition and color.
- For a crispier top, broil the casserole for a few minutes at the end of baking.
