Cheesy Ground Beef & Potato Casserole Recipe Makes Husband & Wife Happy by Donna John
Sometimes you need a stick-to-your-ribs, comfort food dinner – and nothing is as good as a meat and potato casserole. This cheesy ground beef and potato casserole recipe surprised the heck out of me. Why? Because I had to fight myself to keep from going back for another helping! My husband is the meat-and-potatoes person, but this easy casserole recipe may make us change roles!
This gluten-free casserole recipe is cheesy, creamy and full of flavor and textures. The different textures come from tender, soft potatoes on the bottom of the dish, and crispy potato-chip like potatoes around the edges. Combine that with creamy beef and cheese, and you've got a winning casserole dinner everyone is going to devour.
To make this hearty, budget-friendly casserole you will need potatoes (I used Yukon gold), butter, garlic powder, onion powder, garlic salt, black pepper, ground beef, an onion, garlic, a can of cream of mushroom soup, Worcestershire sauce, milk and cheddar cheese. After slicing the potatoes they are coated in butter and seasoned before lining the baking pan. While the potatoes cook, make the ground beef mixture. Everything combines into one and is baked a little longer. Creamy casserole perfection!
Serve this ground beef casserole with a fresh vegetable or salad on the side.
Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
- 3 cups thinly sliced potatoes (I used 3 medium Yukon gold potatoes)
- 2 tablespoons butter, melted
- garlic powder, garlic salt, black pepper and onion powder, to taste
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 10.5 ounces (1 can) cream of mushroom soup
- couple dashes of Worcestershire sauce
- 1/2 cup milk (I used evaporated milk)
- 1 1/2 - 2 cups shredded cheddar cheese (divided)
Helpful Products
- Parsley Flakes
- Evaporated Milk
- Mandoline Slicer
- Vegetable Peeler
- Worcestershire Sauce
- 13x9-inch Baking Pan
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Skillet
- Salt and Pepper
- Baking Dishes
- Rubber Spatula
- Grater
- Nonstick Cooking Spray
- Airtight Containers
Recipe Notes
- Try this recipe with bulk Italian sausage or ground turkey instead of ground beef.
- You can slice the potatoes using a mandoline food slicer or with a sharp chef knife.
- I used Yukon gold potatoes, but you could use russet, red or white potatoes.
- You can season the potatoes with whatever seasonings you like.
- I didn't peel my potatoes, but if you prefer remove the peel with a vegetable peeler.
- I sprinkled the top of the casserole with some parsley flakes for color.
- Try this recipe with cream of chicken soup or cream of broccoli soup.
- This casserole reheats well in the microwave. Store the leftovers in an airtight container.
Here's how to make it:
- Put the potatoes into a large mixing bowl. Drizzle in the melted butter and season with salt, black pepper, garlic powder or garlic salt and onion powder, to taste. Toss to coat the potatoes in the butter.
- Line the sides and bottom of a 13x9-inch baking dish with the potatoes. Season with black pepper, garlic salt or garlic powder, and onion powder. Bake in a preheated 400-degree F oven until potatoes are tender, about 20 to 25 minutes (ovens vary).
- While the potatoes bake, cook the ground beef and onion in a skillet until browned, about 5 minutes. Add the garlic and cook 30 seconds.
- Turn off the heat and add the condensed soup, 3/4 of the cheddar cheese and milk. Season with black pepper, if desired.
- Mix well to combine.
- Take the potatoes out of the oven.
- Top with the ground beef mixture. Put it back into the oven and back for another 15 minutes.
- Sprinkle with the remaining cheese and parsley flakes, if desired. Bake a couple minutes more to melt the cheese.
- Let the casserole sit for about 5 minutes before serving.
Nutrition Facts Per Serving
Calories: 407
Total Fat: 23.3g
Saturated Fat: 11.7g
Cholesterol: 94mg
Sodium: 459mg
Total Carbohydrate: 22.8g
Dietary Fiber: 3.6g
Total Sugars: 3.4g
Protein: 26.6g
Vitamin D: 3mcg
Calcium: 254mg
Iron: 3mg
Potassium: 793mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.
Related Products on Amazon We Think You May Like:
30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
join discussion