Here’s a comforting Meat and Potato Casserole recipe that’s hearty, filling, and full of flavor:
Ingredients:
- 1 lb ground beef (or ground turkey or chicken for a lighter option)
- 4 large russet potatoes, peeled and sliced thin (about 1/8-inch thick)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (optional, or use vegan cheese for a plant-based version)
- 1/2 cup sour cream (or dairy-free sour cream)
- 1/2 cup milk (or plant-based milk)
- 1 tablespoon Worcestershire sauce (or vegan Worcestershire sauce)
- 1 teaspoon dried thyme (or fresh thyme if available)
- Salt and pepper to taste
- 2 tablespoons olive oil (or butter)
- 1/2 cup breadcrumbs (optional, for topping)
- Fresh parsley (optional, for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with a bit of oil or butter.
- Cook the Meat:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened.
- Add the ground beef (or alternative meat) to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
- Drain any excess fat and stir in Worcestershire sauce, dried thyme, salt, and pepper. Set aside.
- Prepare the Potato Layers:
- Slice the potatoes thinly using a sharp knife or mandoline for even slices.
- In a medium bowl, combine the sour cream, milk, a pinch of salt, and a little more pepper. Stir to create a creamy sauce.
- Assemble the Casserole:
- Start by layering the bottom of your greased casserole dish with a few slices of potatoes.
- Spread half of the cooked meat mixture over the potatoes.
- Pour some of the creamy sauce over the meat layer and then top with a sprinkle of shredded cheddar cheese (optional).
- Repeat with another layer of potatoes, the remaining meat, and sauce. Finish with a final layer of potatoes on top.
- Add Toppings:
- If you like a crispy topping, sprinkle breadcrumbs on top of the final layer of potatoes.
- Drizzle a little olive oil or butter over the breadcrumbs for a golden, crispy texture as it bakes.
- Bake the Casserole:
- Cover the casserole dish with aluminum foil and bake for about 45-50 minutes, or until the potatoes are tender when pierced with a fork.
- Remove the foil, then bake for an additional 10-15 minutes to brown the top and make the cheese bubbly (if using cheese).
- Serve:
- Let the casserole rest for about 5 minutes before serving. Garnish with fresh parsley if desired.
Tips:
- Vegetables: You can sneak in some extra veggies by layering in some sautéed mushrooms, bell peppers, or spinach.
- Make it Spicy: Add some diced jalapeños or a pinch of cayenne pepper for a little heat.
- Make Ahead: This casserole can be assembled a day in advance and stored in the fridge before baking.
This Meat and Potato Casserole is rich, savory, and guaranteed to satisfy your hunger. Enjoy this cozy, classic dish!