Ground Beef Casserole Potatoes (Print Version)
Hearty layers of potatoes, beef, and cheese baked with creamy sauce for classic family comfort.
# Ingredients:
→ Main Ingredients
01 -
1.8 kg russet potatoes, peeled and sliced
02 -
450 g ground beef
03 -
1 medium onion, diced
→ Sauce Components
04 -
295 g can cream of chicken soup
05 -
354 ml can evaporated milk
06 -
120 ml whole milk
→ Seasonings
07 -
2 teaspoons salt
08 -
1 teaspoon black pepper
09 -
2 teaspoons onion powder
→ Dairy
10 -
400 g cheddar cheese, shredded
# Instructions:
01 -
Preheat oven to 175°C. In a skillet over medium heat, brown ground beef with diced onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the beef is no longer pink. Drain excess fat and set aside.
02 -
In a mixing bowl, whisk together cream of chicken soup, evaporated milk, whole milk, 1 teaspoon salt, 1/4 teaspoon black pepper, and onion powder until smooth.
03 -
Lightly grease a 23 x 33 cm ovenproof baking dish. Arrange one third of the sliced potatoes to cover the bottom. Top with one third of the cooked beef mixture, followed by 100 g shredded cheese. Lightly sprinkle with salt and pepper. Repeat these layers two more times.
04 -
Evenly pour the prepared cream sauce over the entire casserole.
05 -
Cover the baking dish with aluminum foil and bake in the preheated oven for 60 minutes.
06 -
Remove foil. Check potatoes for tenderness. Sprinkle remaining shredded cheese evenly on top. Bake uncovered for an additional 5 minutes, until cheese is melted.
07 -
Remove from oven and allow to rest for 15 minutes to allow the casserole to set before portioning and serving.
# Notes:
01 -
For uniform cooking, slice potatoes to an even thickness. Allowing the dish to rest before serving improves texture and structure.