Ground Beef and Potatoes
This comforting Ground Beef and Potatoes Casserole is a hearty dish perfect for family dinners. Made with seasoned ground beef layered with tender potatoes and cheese, it's a simple yet satisfying meal that everyone will love.
Equipment
- 1 large skillet
- 1 mixing bowl
- 1 9x13 inch baking dish
- 1 spoon or spatula
- 1 aluminum foil
- 1 oven
Ingredients
- 1 lb ground beef
- 4 medium potatoes about 1.5 lbs or 680g, thinly sliced
- 1 small onion chopped
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup (10.5 oz or 300g)
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 6-8 minutes. Drain excess fat if needed.
- Season the beef with garlic powder, onion powder, salt, and pepper, and stir well to combine.
- In a mixing bowl, combine the cream of mushroom soup and milk. Mix until smooth.
- In the baking dish, layer half of the sliced potatoes on the bottom. Pour half of the soup mixture over the potatoes, and then layer half of the cooked ground beef. Sprinkle with half of the shredded cheddar cheese.
- Repeat the layers with the remaining potatoes, soup mixture, ground beef, and top with the remaining cheddar cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
- Let it cool for a few minutes before serving.
Notes
Feel free to add vegetables like peas or corn to the beef mixture for extra nutrition.
You can substitute the cheddar cheese with your favorite cheese variety.
This casserole can be prepared in advance and stored in the refrigerator before baking. Just add a few extra minutes to the cooking time if baking directly from the fridge.