Here’s a classic and comforting Baked Potato and Ground Beef Casserole — a layered dish that’s easy to make, filling, and family-approved. Think of it like a cheesy, creamy meat-and-potatoes casserole that hits the spot!
🥘 Baked Potato and Ground Beef Casserole
Ingredients:
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1 lb ground beef
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1 small onion, diced
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2 cloves garlic, minced
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4–5 medium potatoes, thinly sliced (Yukon Gold or Russet work best)
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1 cup shredded cheddar cheese (or more, to taste)
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1 can (10.5 oz) cream of mushroom soup (or cream of cheddar)
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½ cup milk
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½ tsp salt
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½ tsp black pepper
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½ tsp paprika (optional)
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Fresh parsley or chives, for garnish
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Cooking spray or butter (for greasing the baking dish)
🧑🍳 Instructions:
1. Preheat oven to 375°F (190°C).
Grease a 9×13″ baking dish or medium casserole dish.
2. Brown the ground beef:
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In a skillet over medium heat, cook the ground beef with diced onion and garlic until browned.
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Drain excess fat.
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Season with salt, pepper, and paprika if using.
3. Make the sauce:
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In a bowl, mix the soup and milk until smooth. Set aside.
4. Assemble the casserole:
Layer in this order:
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A thin layer of the creamy soup mixture
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Half the sliced potatoes (season lightly with salt and pepper)
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Half the ground beef mixture
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Repeat: soup → potatoes → beef
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Top with remaining soup mixture
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Sprinkle shredded cheese over the top
5. Bake:
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Cover tightly with foil and bake for 60–75 minutes, or until potatoes are fork-tender.
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Uncover and bake an additional 10–15 minutes to brown the cheese.
6. Rest and serve:
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Let sit 5–10 minutes before serving to allow the casserole to set.
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Garnish with chopped parsley or chives.
🔄 Variations:
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Make it spicy: Add a dash of cayenne or chopped jalapeños.
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More veggies: Add a layer of frozen peas, corn, or green beans.
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Swap the soup: Use cream of chicken or homemade béchamel for a cleaner option.
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Cheesy topping: Mix crushed Ritz crackers or panko with melted butter and sprinkle on top before the last 15 minutes of baking.