Ground Beef Casserole Potatoes

Ground beef casserole with potatoes brings the kind of comforting flavor that always gathers my family around the table. I love how simple ingredients bake up into a cozy dinner that is perfect for busy weeknights or even a potluck. With layers of tender potatoes creamy sauce and plenty of melted cheese this is one recipe I reach for when I want fussfree satisfaction.

This casserole was a lifesaver when my kids had friends over and I needed something hearty and guaranteed to disappear. Nobody ever leaves the table hungry or unsatisfied after this meal.

• Russet potatoes: peeled and sliced essential for hearty texture and mild flavor look for firm blemish free potatoes
• Ground beef: brings protein and savory comfort choose fresh beef with a rich red color and avoid excess fat
• Onion: diced adds aromatic sweetness pick onions that feel solid and have papery dry skins
• Cream of chicken soup: creates the creamy base go for low sodium if preferred
• Evaporated milk: adds richness and helps the sauce set providing a silky mouthfeel
• Whole milk: balances the sauce and keeps every bite moist use fresh whole milk for best results
• Salt and pepper: seasons each layer and brings out the flavors use kosher salt and freshly cracked pepper
• Onion powder: intensifies the savory goodness opt for a quality powder with a strong aroma
• Cheddar cheese: shredded melts beautifully and adds that essential sharp bite choose aged cheddar for a deeper flavor and shred it yourself for the best melt

Step-by-Step Instructions

Prep the Potatoes:

Peel the potatoes and slice them evenly into rounds about one eighth to one quarter inch thick uniform slices cook best and create even casserole layers

Brown the Beef and Onion:

Cook the ground beef and diced onion with half of the salt and a quarter of the pepper in a large skillet over medium heat breaking up the beef and stirring constantly until the meat is no longer pink and the onion is soft this usually takes about eight to ten minutes careful not to brown too much just cook through then drain off any grease

Mix the Creamy Sauce:

In a medium bowl whisk together the cream of chicken soup evaporated milk regular milk the rest of the salt a quarter of the pepper and all the onion powder until it is completely smooth the mixture should be creamy and pourable

Layer the Casserole:

In your greased large baking dish start with one third of the potato slices overlapping slightly then add a third of the cooked beef and onion mixture followed by one cup of shredded cheese sprinkle lightly with salt and pepper repeat these layers until all ingredients are used finishing with cheese and seasoning each potato layer

Pour and Bake Covered:

Evenly pour the creamy sauce all over the layered casserole making sure to wet as many potatoes as possible this step ensures perfect texture tightly cover the baking dish with aluminum foil bake in the preheated oven for one hour

Melt the Final Cheese Layer:

After one hour check the potatoes for tenderness by poking them with a fork if they are soft uncover the dish and scatter the remaining cheese on top return to the oven for five more minutes until the cheese has melted into a glorious golden cap

Rest Before Serving:

Remove from the oven and resist digging in immediately let the casserole sit uncovered for fifteen minutes this resting time thickens the sauce and makes clean slices a breeze

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I am especially fond of using sharp cheddar cheese for that punch of flavor and melty golden crust. My kids call it the magic ingredient because it is the reason they never leave a bite behind at family gatherings.

Storage Tips

Cool the casserole completely before storing leftovers in airtight containers. Refrigerate for up to four days and reheat individual portions either in the oven covered with foil or in the microwave. For longer storage wrap tightly and freeze leftovers for up to two months. Thaw overnight in the refrigerator before gently reheating in the oven until the center is fully warmed.

Ingredient Substitutions

If you want to lighten up the casserole ground turkey or ground chicken can stand in for beef. Try swapping cream of mushroom or cream of celery soup for the chicken version depending on your pantry stash. Any melting cheese works so feel free to include Monterey Jack or mozzarella for extra stretch.

Serving Suggestions

This casserole truly shines on its own but I love to serve it with a bright crisp green salad and some buttered peas for color. A dollop of sour cream or a sprinkling of chives on top adds another pop of flavor if you feel like dressing it up. It is also excellent as leftovers for breakfast topped with a fried egg.

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Cultural and Historical Roots

Casseroles like this became staples in American kitchens during the early to mid twentieth century when convenience and feeding big families on small budgets mattered most. The use of canned soup developed during this era is what gives these dishes their creamy heartwarming quality. To me this recipe connects present day suppers with a long tradition of homey crowd pleasing meals.

Frequently Asked Questions

→ How thin should the potatoes be sliced?

The potatoes should be thinly sliced, about 1/8 to 1/4 inch thick, to ensure even cooking and tender texture throughout the casserole.

→ Can a different cheese be used instead of cheddar?

Yes, mozzarella, Monterey Jack, or a blend of cheeses can be used for variation, though cheddar offers a classic flavor and melt.

→ Is it possible to prepare this dish ahead of time?

The assembled casserole can be refrigerated before baking, then baked when ready. Allow a few extra minutes of bake time if cold from the fridge.

→ What can be substituted for cream of chicken soup?

Cream of mushroom or cream of celery soup are good alternatives, each providing a similar creamy consistency with a different flavor note.

→ How can I ensure the potatoes are fully cooked?

Check tenderness by inserting a fork through the center after one hour of baking. If not soft, bake covered for an additional 10-15 minutes.