This Is the Best Ground Beef & Potato Casserole Recipe Ever (Game Over) 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 savory 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! (Check out the health benefits of potatoes.)

Try this recipe with bulk Italian sausage or ground turkey instead of ground beef. You could also use cream of chicken soup or even cream of broccoli soup. To be sure this recipe is gluten-free, use gluten-free soup.

Serve this ground beef casserole with a fresh vegetable or your favorite salad on the side.

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)

Here's how to make it: 

1. 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. (I used Yukon gold potatoes, but you could use russet, red or white potatoes. I didn't peel my potatoes, but if you prefer remove the peel with a vegetable peeler.)
   
2. 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).
   
3. 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.
   
4. Turn off the heat and add the condensed soup, 3/4 of the cheddar cheese and milk. Season with black pepper, if desired.
   
5. Mix well to combine.
   
6. Take the potatoes out of the oven.
   
7. Top with the ground beef mixture. Put it back into the oven and back for another 15 minutes.
   
8. Sprinkle with the remaining cheese and parsley flakes, if desired. Bake a couple minutes more to melt the cheese.
   
9. Let the casserole sit for about 5 minutes before serving. (I sprinkled the top of the casserole with some parsley flakes for color.) This casserole reheats well in the microwave. Store the leftovers in an airtight container.
   
   

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