Baked Ground Beef and Potato Casserole
A comforting and easy-to-make casserole featuring ground beef, tender potatoes, and a savory sauce topped with melted cheese.
Ingredients
Main Ingredients
- 1 lb ground beef Can substitute with ground turkey or chicken
- 4 medium potatoes, peeled and thinly sliced Yukon Gold potatoes recommended for creaminess
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheese Cheddar or your choice
- 1 can cream of mushroom soup Or a homemade version
- 1 cup beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 2 tablespoons olive oil
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and minced garlic. Sauté until translucent, about 3-4 minutes.
- Add the ground beef to the skillet. Cook until browned, breaking it up with a spatula, about 5-7 minutes. Drain excess fat.
- Stir in salt, pepper, thyme, and paprika. Mix well to combine.
- In a large mixing bowl, combine the cream of mushroom soup and beef broth. Stir until smooth.
Layering and Baking
- Grease a 9x13-inch baking dish with a bit of olive oil. Start layering the casserole: begin with half of the sliced potatoes at the bottom, followed by the beef mixture, then the remaining potatoes.
- Pour the soup mixture evenly over the top layer of potatoes. Sprinkle with shredded cheese.
- Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden brown.
- Remove from the oven and let it sit for a few minutes. Garnish with fresh parsley if desired before serving.
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Notes
You can customize this dish by adding vegetables or using different types of meat or cheese. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.