Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ground Beef and Potato Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 7 reviews

  • Author: Chef
  • Total Time: 1 hour
  • Yield: 6 servings

Description

This hearty Ground Beef and Potato Bake is a comforting casserole featuring layers of tender sliced potatoes, savory ground beef cooked with onion, bell pepper, and garlic, all smothered in a creamy mushroom sauce topped with melted cheddar cheese and crispy French fried onions. Perfect as a satisfying family dinner, this easy-to-make dish combines simple ingredients into a flavorful and filling meal.

Ingredients

Meat and Vegetables

  • 1 lb lean ground beef
  • 1/2 cup yellow onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 2-3 medium-sized Russet potatoes, peeled and thinly sliced

Sauces and Dairy

  • 1 can condensed cream of mushroom soup (10.75 oz)
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese

Seasonings and Toppings

  • Salt and pepper, to taste
  • French fried onions, for topping
  • Sliced green onions (optional, for garnish)
  • Chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat the Oven and Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish using cooking spray or butter to prevent sticking.
  2. Cook the Ground Beef and Vegetables: In a large skillet over medium heat, cook the lean ground beef, breaking it up with a spatula until browned, about 7-10 minutes. Add diced onion, diced green bell pepper, and minced garlic; sauté for approximately 5 minutes until the vegetables are softened and fragrant.
  3. Prepare the Cream Sauce: In a bowl, combine the condensed cream of mushroom soup with the sour cream. Mix until smooth. Season with salt and pepper to taste, adjusting for your preferences.
  4. Assemble the Casserole: Peel and thinly slice the Russet potatoes. Place half of the potato slices in an even layer at the bottom of the greased baking dish, seasoning lightly with salt and pepper. Add the remaining potato slices as a second layer, seasoning again. Evenly spoon the cooked beef and vegetable mixture over the potato layers. Pour the cream sauce over the top, spreading it evenly with a spatula.
  5. Add Cheese and Bake: Sprinkle the shredded cheddar cheese evenly over the casserole surface. Bake in the preheated oven for 30-35 minutes until the potatoes are tender when pierced with a fork and the cheese is bubbly and golden brown.
  6. Add Toppings and Serve: Remove the casserole from the oven and sprinkle French fried onions over the top. Return to the oven for an additional 5 minutes to allow the onions to crisp up. Let the casserole cool for a few minutes before serving. Garnish with sliced green onions or chopped fresh parsley if desired.

Notes

  • For easier slicing, soak peeled potatoes in cold water before slicing to remove excess starch.
  • You can substitute cream of mushroom soup with cream of chicken or celery soup for a variation in flavor.
  • For a lower-fat version, use low-fat sour cream and reduced-fat cheese.
  • Adding a pinch of paprika or cayenne pepper to the cream sauce can add a subtle kick.
  • This dish can be assembled ahead of time and refrigerated before baking; increase baking time slightly if baking straight from the fridge.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/ground-beef-and-potato-casserole-recipe/