Here’s a classic Ground Beef and Potato Casserole—comfort food at its finest, hearty, cheesy, and perfect for a weeknight dinner. 🥔🥩🧀
Ground Beef and Potato Casserole
Ingredients
- 1 lb (450 g) ground beef
- 4–5 medium potatoes, peeled and thinly sliced or diced
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1/2 cup milk
- Salt & black pepper
- 1 tsp paprika (optional)
- 1–2 tbsp olive oil or butter
Method
- Preheat oven
180°C / 350°F. - Cook the beef
In a skillet, heat oil. Sauté onions and garlic until soft.
Add ground beef, cook until browned. Drain excess fat. Season with salt, pepper, and paprika. - Prepare sauce
In a bowl, mix cream of mushroom soup and milk. Adjust salt and pepper. - Layer the casserole
- Lightly grease a baking dish.
- Layer half the sliced potatoes on the bottom.
- Add the cooked beef mixture.
- Pour half the soup mixture over the beef.
- Repeat layers with remaining potatoes and soup. Sprinkle cheese on top.
- Bake
Cover with foil. Bake 45–50 minutes, until potatoes are tender.
Remove foil, bake another 10–15 minutes until cheese is golden and bubbly. - Serve
Let rest 5–10 minutes. Serve hot with a side salad or steamed vegetables.
Tips & Variations
- For faster cooking: slice potatoes thinly or parboil for 5 minutes before layering.
- Add veggies: carrots, peas, or bell peppers work well.
- Make it cheesy: mix some cheese in the layers, not just on top.
- Make ahead: assemble the casserole the night before, store covered in fridge, then bake next day.
If you want, I can give a slow cooker version where it practically cooks itself, or a loaded “cheesy potato bake” style for extra indulgence.
Do you want the slow cooker version?
