Cheesy Steakhouse Potato & Ground Beef Casserole Recipe Is Rich & Delicious by Donna John

Casseroles are always favorite for dinner. When you're craving steakhouse flavors but want the ease of a casserole for dinner, do I have a recipe for you! This cheesy potato and ground beef casserole recipe has those rich, satisfying flavors of steakhouse meat and potatoes in casserole form.

To make this steakhouse casserole recipe you will need to grab the following ingredients from your fridge and pantry: potatoes (russet, red, white or Yukon gold work well), olive oil, dry onion soup mix, ground beef, an onion, fresh garlic, tomato paste, a garlic-herb seasoning blend (or whatever you like), Worcestershire sauce, low-sodium beef broth, a can of cream of mushroom soup, milk and your favorite cheese. I used mozzarella cheese, but cheddar, gruyere, Monterey Jack, Swiss, Colby-Jack or even pepper-jack cheese would be delicious. For a gluten-free dinner, use gluten-free cream of mushroom soup and gluten-free Worcestershire sauce.

This ground beef and potato casserole is what I call comfort food at its finest. Rich, filling, satisfying and easy to prep and cook. Serve the hearty casserole for dinner with your favorite side dishes. I served mine with a simple side dish of sauteed broccolini and a fresh salad drizzled with steakhouse ranch dressing.

Can't decide what to serve it with? Here are some delicious steakhouse vegetable side dishes to try:

• Steakhouse Balsamic Mushrooms
• Steakhouse Garlic Butter Broccoli
• Steakhouse Rosemary Garlic Green Beans
• Steakhouse Creamed Spinach
• Steakhouse Garlic Mushrooms

Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8

Ingredients

• 2 pounds potatoes, cut into bite-sized cubes (I used Yukon gold potatoes)
• 2 tablespoons olive oil
• 1 ounce (1 envelope) dry onion soup mix
• 1 pound ground beef
• 1 onion, chopped
• 6 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon garlic-herb seasoning
• 2 tablespoons Worcestershire sauce
• 1/2 cup low-sodium beef broth
• 10.5 ounces (1 can) cream of mushroom soup
• 1/2 cup milk
• 2 cups grated cheese 

Here's how to make it: 

1. Put the potatoes into boiling water and cook for 5 minutes to parboil. They will not be completely cooked at this point. Drain well and put into a bowl. (If you want to skip this step, you could slice the potatoes thinly or cut them into really small cubes.)
   
2. Add the olive oil and onion soup mix to the potatoes. Stir well.
   
3. Pour the potatoes into a 13x9-inch baking dish.
   
4. Cook the ground beef, onion and garlic in a skillet until the meat is browned. Season with black pepper and salt, if desired. (I used very little extra salt in this casserole.)
   
5. Add the tomato paste and cook, stirring, for 1 minute.
   
6. Add the garlic-herb seasoning (or whatever seasoning you like), Worcestershire sauce and beef broth. Cook about 1 minute.
   
7. Spread the mixture over the top of the potatoes.
   
8. Stir together the mushroom soup and milk in a small bowl. Season with black pepper, if desired.
   
9. Pour the mixture evenly over the top of the meat and potatoes.
   
10. Cover the pan with a lid or aluminum foil.
    
11. Bake in a preheated 375-degree F oven for 30 minutes. Uncover and top with the cheese. Sprinkle with some parsley flakes for a little color, if desired. (If you want to add some crunch to the casserole, sprinkle the top with a can of french fried onions.)
    
12. Bake for another 10 minutes.
    
13. Let the casserole sit for a few minutes before serving. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
    

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