Comforting Ground Beef and Potato Casserole
Comforting Ground Beef and Potato Casserole
Ingredients
- 5 Russet potatoes, small
- 2 pounds lean ground beef
- 2 cans cream of mushroom soup
- 1 1/2 cups milk
- 1 1/2 cups shredded cheese, Colby Jack mix or Cheddar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 non-stick spray, as needed
Instructions
- 1
Preheat your oven to 350°F.
⏱️ 15 min•🌡️ 350
- 2
Brown the 2 pounds of lean ground beef in a large skillet over medium-high heat. Break up the beef with a spatula while cooking. Once fully browned, drain any excess fat and set the cooked beef aside.
⏱️ 10 min
- 3
Peel the 5 small Russet potatoes. Using a mandoline slicer or a sharp knife, carefully slice the potatoes into uniform rounds, about 1/8-inch thick.
⏱️ 10 min
- 4
In a mixing bowl, combine the 2 cans of cream of mushroom soup and 1 1/2 cups of milk. Mix well with a spoon or spatula until smooth. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper, or adjust to your taste, then mix again. Set this soup mixture aside.
⏱️ 5 min
- 5
Lightly spray a 9x13 inch baking dish with non-stick spray.
⏱️ 1 min
- 6
Begin layering the ingredients in the prepared baking dish in the following order: First, arrange a single layer of sliced potatoes to cover the bottom of the dish. Next, spread half of the browned ground beef evenly over the potatoes. Pour about one-third of the prepared soup mixture over the beef. Sprinkle about one-third of the 1 1/2 cups of shredded cheese over the soup mixture. Repeat the layers: add another layer of sliced potatoes, followed by the remaining browned ground beef, and then another one-third of the soup mixture. Finally, top the entire casserole with the remaining sliced potatoes, pour the last one-third of the soup mixture over the top, and sprinkle generously with the remaining shredded cheese.
⏱️ 10 min
- 7
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min
- 8
Bake in the preheated oven for 1 hour.
⏱️ 60 min•🌡️ 350
- 9
Remove the aluminum foil and continue to bake for an additional 30 minutes, or until the potatoes are fork-tender and the cheese is golden brown and bubbly.
⏱️ 30 min•🌡️ 350
- 10
Allow the casserole to sit for 10 minutes after removing it from the oven before cutting and serving. This resting time helps the casserole set and makes it easier to serve.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Comforting Ground Beef and Potato Casserole
- 5 Russet potatoes, small
- 2 pounds lean ground beef
- 2 cans cream of mushroom soup
- 1 1/2 cups milk
- 1 1/2 cups shredded cheese, Colby Jack mix or Cheddar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 non-stick spray, as needed
Instructions
- 1
Preheat your oven to 350°F.
⏱️ 15 min•🌡️ 350 - 2
Brown the 2 pounds of lean ground beef in a large skillet over medium-high heat. Break up the beef with a spatula while cooking. Once fully browned, drain any excess fat and set the cooked beef aside.
⏱️ 10 min - 3
Peel the 5 small Russet potatoes. Using a mandoline slicer or a sharp knife, carefully slice the potatoes into uniform rounds, about 1/8-inch thick.
⏱️ 10 min - 4
In a mixing bowl, combine the 2 cans of cream of mushroom soup and 1 1/2 cups of milk. Mix well with a spoon or spatula until smooth. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper, or adjust to your taste, then mix again. Set this soup mixture aside.
⏱️ 5 min - 5
Lightly spray a 9x13 inch baking dish with non-stick spray.
⏱️ 1 min - 6
Begin layering the ingredients in the prepared baking dish in the following order: First, arrange a single layer of sliced potatoes to cover the bottom of the dish. Next, spread half of the browned ground beef evenly over the potatoes. Pour about one-third of the prepared soup mixture over the beef. Sprinkle about one-third of the 1 1/2 cups of shredded cheese over the soup mixture. Repeat the layers: add another layer of sliced potatoes, followed by the remaining browned ground beef, and then another one-third of the soup mixture. Finally, top the entire casserole with the remaining sliced potatoes, pour the last one-third of the soup mixture over the top, and sprinkle generously with the remaining shredded cheese.
⏱️ 10 min - 7
Cover the baking dish tightly with aluminum foil.
⏱️ 1 min - 8
Bake in the preheated oven for 1 hour.
⏱️ 60 min•🌡️ 350 - 9
Remove the aluminum foil and continue to bake for an additional 30 minutes, or until the potatoes are fork-tender and the cheese is golden brown and bubbly.
⏱️ 30 min•🌡️ 350 - 10
Allow the casserole to sit for 10 minutes after removing it from the oven before cutting and serving. This resting time helps the casserole set and makes it easier to serve.
⏱️ 10 min