Description
This creamy one-pot beef and potato casserole is a comforting and hearty dish perfect for a family dinner. Ground beef is sautéed with onions, then mixed with tender sliced potatoes, a creamy mushroom soup base, and rich dairy ingredients for extra creaminess. Topped with shredded cheddar cheese and baked to perfection, this casserole delivers rich flavors and a satisfying texture in an easy, one-dish meal.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 small onion, chopped
Potato Layer
- 2 cups thinly sliced russet or Yukon gold potatoes
Creamy Sauce
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup whole milk or heavy cream
- 1/2 cup sour cream (optional for extra creaminess)
Topping & Seasoning
- 1 1/2 cups shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Fresh parsley, for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s ready once the casserole is assembled.
- Cook the ground beef and onions: In a large skillet over medium heat, sauté the chopped onion until translucent, about 3-4 minutes. Add the ground beef and cook until browned, breaking it apart with a spoon, about 6-8 minutes. Drain any excess fat.
- Prepare the creamy sauce: In a mixing bowl, combine the cream of mushroom soup, whole milk or heavy cream, sour cream (if using), salt, black pepper, and paprika. Mix well until smooth.
- Layer the casserole: In a greased 9×13 inch baking dish, spread half of the sliced potatoes evenly on the bottom. Add the cooked beef and onion mixture over the potatoes. Pour half of the creamy sauce over the beef, spreading it evenly. Repeat by layering the remaining potatoes and topping with the remaining creamy sauce.
- Add cheese and bake: Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover the dish with foil and bake for 45 minutes. Then, remove the foil and continue baking for an additional 15-20 minutes until the cheese is bubbly and golden and potatoes are tender.
- Garnish and serve: Remove from oven and let cool for 5 minutes. Garnish with freshly chopped parsley before serving to add a fresh touch and color.
Notes
- For extra creaminess, don’t skip the sour cream in the sauce mixture.
- Ensure potatoes are thinly sliced so they cook evenly during baking.
- You can substitute cheddar cheese with mozzarella or a cheese blend for different flavor profiles.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make the casserole ahead, assemble in the dish, cover tightly, and refrigerate for up to 24 hours before baking.
Keywords: beef casserole, creamy beef and potatoes, one-pot casserole, comfort food, ground beef recipe