***
Cheesy Ground Beef & Potato Casserole
This Cheesy Ground Beef & Potato Casserole is a deliciously cozy dish that brings comfort food to a whole new level. With its creamy textures and hearty flavors, this casserole is perfect for any weeknight dinner or potluck gathering. It’s an easy-to-make recipe that your family will love and that will have you going back for seconds.
Why You’ll Love This Cheesy Ground Beef & Potato Casserole:
- Flavorful Layers: The combination of ground beef, savory onions, and creamy sauce makes every bite a burst of deliciousness.
- Speedy Preparation: Ready in under an hour, this casserole is perfect for busy nights.
- Meal Prep Friendly: This dish can be prepared in advance and stored for a quick bake later.
- Family Favorite: Even picky eaters will enjoy this comforting meal packed with cheese and potatoes.
Ingredients Needed:
Protein:
- 1 lb ground beef
Vegetables:
- 4 medium potatoes, sliced
- 1 onion, chopped
Sauce:
- 1 can cream of mushroom soup
- 1 cup milk
Toppings:
- 2 cups shredded cheese (e.g., cheddar)
Seasonings:
- Salt and pepper to taste
- Olive oil for cooking
Step-by-Step Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and ground beef, cooking until the beef is browned and the onion is translucent.
- In a large mixing bowl, combine the cream of mushroom soup and milk.
- Layer the sliced potatoes in a greased baking dish. Pour half of the soup mixture over the potatoes.
- Spread the cooked ground beef mixture over the potatoes. Pour the remaining soup mixture on top.
- Sprinkle shredded cheese evenly over the top.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for another 15 minutes or until the cheese is bubbly and golden.
- Let it cool slightly before serving.
Serving Suggestions for Cheesy Ground Beef & Potato Casserole
Serve this casserole alongside a crisp green salad or with steamed vegetables for a balanced meal. Pair it with crusty bread to soak up any remaining cheesy goodness.
Tips for Success with Cheesy Ground Beef & Potato Casserole
- Beef Alternatives: Ground turkey or chicken can be substituted for a lighter version.
- Make it Spicy: Add diced jalapeños or a sprinkle of red pepper flakes for some heat.
- Cheese Variety: Experiment with different cheeses like mozzarella or pepper jack for unique flavors.
- Storage Tip: This casserole keeps well in the refrigerator for up to three days, making it ideal for leftovers.
- Freezing Advice: You can freeze uncooked assembly, then bake when needed for a fresh meal.
Variation
For a veggie twist, consider adding sautéed bell peppers, mushrooms, or spinach to the ground beef mixture for added nutrition and flavor.
FAQs
Can I use other types of cheese?
Absolutely! You can use any cheese that melts well, such as mozzarella or Swiss cheese.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I prepare this casserole in advance?
Yes! You can assemble the casserole a day ahead and refrigerate it before baking. Just add a few minutes to the baking time if it’s cold from the fridge.
Equipment
- large skillet
- mixing bowl
- baking dish
- Knife
- Cutting board
- Oven
Ingredients
- 1 lb ground beef
- 4 medium potatoes, sliced
- 1 onion, chopped
- 1 can cream of mushroom soup
- 1 cup milk
- 2 cups shredded cheese (e.g., cheddar)
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and ground beef, cooking until the beef is browned and the onion is translucent.
- In a large mixing bowl, combine the cream of mushroom soup and milk.
- Layer the sliced potatoes in a greased baking dish. Pour half of the soup mixture over the potatoes.
- Spread the cooked ground beef mixture over the potatoes. Pour the remaining soup mixture on top.
- Sprinkle shredded cheese evenly over the top.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for another 15 minutes or until the cheese is bubbly and golden.
- Let it cool slightly before serving.
