Irresistible Ground Beef & Potato Casserole!

🥔🍲 Irresistible Ground Beef & Potato Casserole

Why you’ll love it

• Simple pantry ingredients

• Hearty, comforting, and filling

• Perfect for busy weeknights or make-ahead dinners

• Kid-friendly but still flavorful enough for adults

🛒 Ingredients (6 servings)

• 1 lb (450 g) ground beef

• 4–5 medium potatoes, peeled and thinly sliced

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (10.5 oz / 300 g) cream of mushroom soup
  (or cream of chicken)

• ½ cup milk

• 1½ cups shredded cheddar cheese (or cheddar-jack blend)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• ½ tsp Italian seasoning (optional)

• 1 tbsp olive oil or butter

• Optional toppings: chopped parsley, green onions, or extra cheese

👩‍🍳 Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Cook the beef
   Heat olive oil in a skillet over medium heat. Add onion and cook until soft (2–3 min).
   Add garlic and ground beef. Cook until browned, breaking it up.
   Season with salt, pepper, paprika, and Italian seasoning. Drain excess grease.

3. Mix the sauce
   In a bowl, stir together cream of mushroom soup and milk until smooth.

4. Assemble the casserole

   • Layer half of the sliced potatoes in the baking dish

   • Spread half of the beef mixture over potatoes

   • Pour half of the soup mixture on top

   • Sprinkle with ½ cup cheese

   • Repeat layers, finishing with cheese on top

5. Bake
   Cover tightly with foil and bake for 45 minutes.

6. Uncover & finish
   Remove foil and bake another 15–20 minutes, until potatoes are tender and cheese is golden and bubbly.

7. Rest & serve
   Let rest 5–10 minutes before serving. Garnish if desired.

❓ Q & A (Common Questions)

Q: Can I use a different meat?

Yes! Ground turkey, chicken, or even sausage works great. Just season well.

Q: Do I have to peel the potatoes?

Nope. Yukon gold or red potatoes are great unpeeled—just slice thin.

Q: How thin should the potatoes be?

About ⅛ inch thick. Thin slices ensure they cook through evenly.

Q: Can I make this ahead of time?

Absolutely. Assemble, cover, and refrigerate up to 24 hours.
Add 10 extra minutes to baking if cold.

Q: Can I freeze it?

Yes. Freeze before or after baking for up to 3 months.
Thaw overnight in the fridge before reheating.

Q: What veggies can I add?

Great options:

• Corn

• Peas

• Mushrooms

• Bell peppers

• Spinach (stir into beef)

Q: How do I make it creamier?

Add:

• ¼ cup sour cream

• or a layer of cream cheese

• or extra cheese between layers 😏

Q: How do I know it’s done?

Stick a fork into the center—if the potatoes are tender, you’re good.