Rustic Campfire Beef and Potato Casserole (Print version)

Seasoned ground beef, thin potatoes, creamy sauce, cheddar, and crispy onions baked into a hearty camp-style casserole.

# Ingredients:

For the beef layer

01 - 1 tablespoon olive oil
02 - 1 lb (450 g) lean ground beef
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon black pepper
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon dried thyme

For the casserole

09 - 4 medium russet potatoes, peeled and sliced 1/8 inch thick
10 - 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
11 - 1 can (10.5 oz / 298 g) condensed cream of potato or cream of chicken soup
12 - 1/3 cup (80 ml) whole milk
13 - 1 tablespoon Worcestershire sauce
14 - 2 cups (225 g) shredded sharp cheddar cheese, divided
15 - 1/2 cup (40 g) crispy fried onions
16 - 1 tablespoon chopped parsley, optional

# Instructions:

01 - Preheat the oven to 350°F. Grease a 10-inch deep cast iron skillet or a 9x13-inch baking dish.
02 - Warm the oil in a skillet over medium-high heat. Add the ground beef and onion, then cook for 6-8 minutes until the beef is browned and the onion has softened. Drain excess fat if needed.
03 - Stir in the garlic, salt, pepper, smoked paprika, and thyme. Cook for 30 seconds until fragrant, then remove from the heat.
04 - In a bowl, whisk both condensed soups with the milk and Worcestershire sauce until mostly smooth.
05 - Spread the beef mixture in the prepared dish. Arrange the sliced potatoes in an even layer over the beef. Pour the sauce over the potatoes and sprinkle with 1 1/2 cups of cheddar.
06 - Cover tightly with foil and bake for 55-65 minutes, until the potatoes in the center are tender when pierced with a knife.
07 - Remove the foil. Sprinkle with the remaining 1/2 cup cheddar and the crispy fried onions. Bake uncovered for 8-10 minutes until bubbling and lightly browned.
08 - Let the casserole rest for 10 minutes before serving. Sprinkle with parsley if using.

# Good to know:

01 - Slice potatoes very thin so they cook through under the sauce.
02 - A cast iron skillet gives the edges a rustic browned finish.
03 - Leftovers keep well in the refrigerator for up to 4 days.

Back