Comfort & Joy Cheesy Ground Beef Casserole Recipe With Crispy Potatoes by Donna John

This delicious casserole recipe is not called comfort and joy because it is the holiday season. The reason I named this ground beef and potato casserole that festive name is because it comforts your grumbling stomach and provides joy with every cheesy, beefy bite. This is one of my all-time favorite casseroles recipes.

Thinly sliced potatoes (check out the health benefits of potatoes) line your casserole dish, then are baked until tender and golden. The ground beef filling is prepared while the potatoes bake, then spooned over the potatoes. Bake a bit more, top with grated cheese, let it melt and this comfort food recipe is ready to be devoured. 

Here is your shopping list for this high-protein potato and ground beef casserole recipe: Yukon gold potatoes, butter, garlic powder, garlic salt, black pepper, onion powder, ground beef, onion, green onions, fresh garlic, a can of cream of mushroom soup, Worcestershire sauce, milk (I used evaporated milk) and cheddar cheese.

Serve this comforting blue-ribbon worthy ground beef casserole with crispy potatoes for dinner with your favorite side dishes. I served mine with a side of fresh broccoli. 

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

Ingredients

• 3 - 4 medium Yukon gold potatoes, thinly sliced
• 2 tablespoons butter, melted
• garlic powder
• garlic salt
• black pepper
• onion powder
• 1 pound ground beef
• 1 onion, chopped
• 3 green onions, chopped
• 4 cloves garlic, minced
• 10.5 ounces (1 can) cream of mushroom soup
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup milk (I used evaporated milk)
• 2 cups shredded cheddar cheese (divided)

Here's how to make it:

1. Put the potatoes into a large mixing bowl. Drizzle with the melted butter. Toss to coat.
   
2. Line the sides and bottom of a 13x9-inch baking dish with the potatoes. (It's OK if you have to overlap the potatoes in some places.)
   
3. Season with black pepper, garlic salt, garlic powder and onion powder to taste. Bake in a preheated 400-degree F oven until potatoes are tender and turning golden brown, about 20 to 25 minutes (ovens vary).
   
4. 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.
   
5. Turn off the heat and add the condensed soup, half of the cheddar cheese, green onions and milk. Season with black pepper, if desired. (I added no additional salt to this recipe.) 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 bake for another 15 minutes.
   
8. Sprinkle with the remaining cheese. Bake a couple minutes more to melt the cheese.
   
9. Let the casserole sit for about 5 minutes before serving. (I like to sprinkle the top with parsley flakes for a little color.)
   
10. Store any leftovers in an airtight container and reheat in the microwave. This casserole also freezes well for quick dinners later.
    

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