A comforting and hearty casserole featuring layers of thinly sliced potatoes, savory ground beef, and a creamy, cheesy sauce. Perfect for a family dinner or potluck.
Ingredients:
→ Main Ingredients
- 2.5 pounds Yukon gold potatoes, washed
- 2 pounds lean ground beef
- 1 cup finely diced sweet yellow onion
- 1 tablespoon minced garlic
- 10.5 ounces cream of mushroom soup (Great Value brand recommended for consistency)
- 1 cup half and half
- 1 tablespoon onion powder
- 1½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 3 cups freshly shredded Colby jack cheese, divided (¾ cup, ¾ cup, and 1½ cups)
Preparation:
Step 1: Slice the potatoes into ⅛-inch thick slices. Place them in a large bowl filled with cold water to prevent oxidation (browning). This step is crucial for maintaining the potatoes’ color and texture.
Step 2: Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray. This prevents the casserole from sticking and makes for easier cleanup. Set the prepared baking dish aside.
Step 3: In a large saucepan or skillet, cook the ground beef, diced onions, and minced garlic over medium-high heat until the ground beef is browned and cooked through. Break up the meat with a spoon or spatula as it cooks. This ensures even cooking and prevents large clumps of meat. Once cooked, drain any excess oil or grease from the pan. Removing excess fat contributes to a healthier and more flavorful dish.
Step 4: In a medium bowl, whisk together the cream of mushroom soup, half and half, onion powder, kosher salt, and black pepper until the mixture is smooth and well combined. Ensure there are no lumps for a consistent sauce. This creamy mixture provides the base flavor for the casserole.
Step 5: Drain the potato slices thoroughly from the water. Pat them dry with paper towels to remove excess moisture. This helps them cook properly and prevents the casserole from becoming soggy.
Step 6: Begin layering the ingredients in the prepared baking dish. Layer ⅓ of the potato slices evenly across the bottom of the dish, followed by ⅓ of the cooked ground beef mixture, then sprinkle ¾ cup of the shredded Colby jack cheese over the beef. Drizzle ⅓ of the soup mixture evenly over the cheese.
Step 7: Repeat the layering process: another ⅓ of the potatoes, ⅓ of the ground beef, ¾ cup of cheese, and ⅓ of the soup mixture. Ensure the layers are distributed evenly for consistent flavor in each bite.
Step 8: Add a final layer of the remaining potato slices and ground beef. Pour the remaining soup mixture evenly over the top layer. Sprinkle the remaining 1½ cups of shredded Colby jack cheese over the entire surface.
Step 9: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 1 hour and 10 minutes (70 minutes). Covering the dish with foil prevents the cheese from burning and allows the potatoes to cook through evenly.
Step 10: Remove the foil from the baking dish and continue baking for an additional 20 minutes, or until the cheese is melted, bubbly, and lightly browned. Removing the foil allows the cheese to melt and brown, adding flavor and visual appeal to the casserole.
Step 11: Once baked, remove the casserole from the oven and let it rest for 15 minutes before serving. This allows the casserole to set slightly, making it easier to slice and serve.
Why You’ll Love This Recipe:
This Ground Beef Potato Casserole is a crowd-pleaser due to its comforting flavors and simple preparation. It’s a great way to use up ground beef and potatoes, and the creamy, cheesy sauce makes it incredibly satisfying. It’s also easily customizable with different cheeses or vegetables.
Serving Suggestions:
- Serve with a side salad or steamed vegetables for a complete meal.
- A dollop of sour cream or a sprinkle of fresh parsley can add a touch of freshness.
- Pairs well with a crusty bread for soaking up the delicious sauce.
Tips:
- You can assemble this casserole ahead of time and refrigerate it until ready to bake. Just add about 15-20 minutes to the baking time if baking from cold.
- For a different flavor profile, try using a different type of cheese, such as cheddar, mozzarella, or a blend.
- Consider adding vegetables like sliced bell peppers or mushrooms to the ground beef mixture for added nutrients and flavor.
- For a spicier kick, add a pinch of red pepper flakes to the ground beef mixture or use a pepper jack cheese.
- If you prefer, you can peel the potatoes before slicing, but leaving the skins on adds texture and nutrients.
Preparation Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes (including rest time)
Nutrition Information (per serving, estimated):
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
- Calories: 450-550
- Protein: 30-40g
- Sodium: 600-800mg
Conclusion:
This Ground Beef Potato Casserole is a hearty and flavorful dish that’s perfect for any occasion. With its layers of tender potatoes, savory ground beef, and creamy cheese sauce, it’s sure to become a family favorite. Enjoy!
Questions and Answers about this Recipe:
Q1: Can I use a different type of potato?
A: Yes, you can substitute Yukon gold potatoes with other varieties like Russet or red potatoes. Keep in mind that different potatoes may have slightly different textures and cooking times. Russet potatoes will be starchier, while red potatoes hold their shape well. Adjust the cooking time as needed.
Q2: Can I make this casserole vegetarian?
A: Absolutely! You can easily adapt this recipe to be vegetarian by replacing the ground beef with a plant-based ground meat alternative or using a combination of cooked lentils and vegetables like mushrooms, carrots, and celery.
Q3: How do I prevent the potatoes from browning before assembling the casserole?
A: To prevent the potato slices from browning (oxidation), place them in a bowl of cold water immediately after slicing. The water helps to prevent the potatoes from reacting with the air. You can also add a squeeze of lemon juice to the water for added protection.
Q4: Can I freeze this casserole?
A: Yes, this casserole can be frozen before or after baking. If freezing before baking, assemble the casserole as directed, wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to 2-3 months. Thaw it overnight in the refrigerator before baking. If freezing after baking, let the casserole cool completely, then cut it into portions, wrap each portion individually, and freeze. Reheat in the oven or microwave.
Q5: What can I substitute for cream of mushroom soup?
A: If you don’t have cream of mushroom soup, you can use cream of celery soup, cream of chicken soup, or make a homemade cream sauce. To make a homemade cream sauce, melt 4 tablespoons of butter in a saucepan, whisk in 4 tablespoons of flour, and gradually add 2 cups of milk. Cook, stirring constantly, until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg. You can also add sautéed mushrooms for a mushroom flavor.
