Stick-to-Your-Ribs Beef and Potato Casserole (Print version)
A hearty beef and potato casserole with tender sliced potatoes, creamy mushroom sauce, cheddar, and a golden baked top.
# Ingredients:
For the beef filling
01 -
1 1/2 lb (680 g) ground beef
02 -
1 medium yellow onion, diced
03 -
3 cloves garlic, minced
04 -
1 teaspoon kosher salt
05 -
1/2 teaspoon black pepper
06 -
1 teaspoon smoked paprika
07 -
1/2 teaspoon dried thyme
For the casserole
08 -
2 1/2 lb (1.1 kg) russet potatoes, peeled and sliced 1/8 inch thick
09 -
2 cans (10.5 oz each) condensed cream of mushroom soup
10 -
1 cup (240 ml) whole milk
11 -
1/2 cup (120 g) sour cream
12 -
2 cups (225 g) shredded sharp cheddar cheese, divided
13 -
1 tablespoon butter, for greasing the dish
14 -
2 tablespoons chopped parsley, for serving
# Instructions:
01 -
Preheat the oven to 375°F. Butter a 9x13-inch baking dish.
02 -
Cook the ground beef and onion in a large skillet over medium-high heat for 7-9 minutes, breaking up the meat, until browned and no longer pink. Drain excess grease.
03 -
Stir in the garlic, salt, pepper, smoked paprika, and thyme. Cook for 30-60 seconds, just until the garlic smells fragrant.
04 -
In a bowl, whisk together the cream of mushroom soup, milk, and sour cream until smooth.
05 -
Spread half the sliced potatoes in the baking dish. Add half the beef, half the sauce, and 3/4 cup cheddar. Repeat with the remaining potatoes, beef, sauce, and another 3/4 cup cheddar.
06 -
Cover tightly with foil and bake for 55-65 minutes, until the potatoes in the center are nearly tender when pierced with a knife.
07 -
Remove the foil, sprinkle with the remaining 1/2 cup cheddar, and bake uncovered for 12-15 minutes until bubbling and golden. Rest 10 minutes, then top with parsley and serve.
# Good to know:
01 -
Slice potatoes about 1/8 inch thick so they cook evenly.
02 -
Let the casserole rest 10 minutes before serving for cleaner scoops.
03 -
Leftovers keep refrigerated for up to 4 days.