Description
This Cheesy Ground Beef and Potato Casserole is a hearty, comforting dish featuring layers of tender russet potatoes, savory ground beef cooked with onions and garlic, mixed vegetables, and a creamy mushroom sauce topped with melted cheddar cheese. Perfect for family dinners, it combines simple ingredients into a rich, satisfying meal baked to perfection.
Ingredients
Main ingredients
- 2 pounds russet potatoes, peeled and diced
- 1 pound lean ground beef
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup frozen mixed vegetables
- Salt & pepper, to taste
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup milk (2% recommended)
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 400°F and position the oven rack to the middle position to ensure even baking.
- Prepare Potatoes: Grease a 9×13 inch casserole dish and add the peeled, diced potatoes evenly to the dish.
- Cook Ground Beef & Onions: In a skillet over medium heat, add the ground beef and chopped onions. Cook, breaking up the meat with a spoon, until the beef is fully browned, approximately 8 to 10 minutes. Drain excess fat if necessary.
- Add Garlic and Vegetables: Stir in minced garlic and frozen mixed vegetables to the skillet. Cook for an additional 2 to 3 minutes, stirring often. Season with salt and pepper to taste. Transfer this mixture over the potatoes in the casserole dish.
- Make Sauce Mixture: In a medium bowl, combine the condensed cream of mushroom soup, milk, sour cream, Worcestershire sauce, Italian seasoning, and half of the shredded cheddar cheese. Mix until smooth and well blended.
- Combine and Layer: Pour the sauce mixture evenly over the beef and potatoes in the casserole dish. Stir gently to combine and arrange everything in an even layer.
- Bake Covered: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and flavors to meld.
- Add Cheese and Bake Uncovered: Remove the foil, sprinkle the remaining cheddar cheese over the top, and return to the oven to bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
- Rest and Serve: Let the casserole sit for 5 to 10 minutes out of the oven before serving. Season with extra salt and pepper as desired to taste.
Notes
- Peeling and dicing potatoes into uniform pieces helps ensure even cooking in the casserole.
- Use lean ground beef to reduce excess fat and calories.
- Adjust seasoning after baking to suit your taste preferences.
- You can substitute cream of mushroom soup with cream of celery or cream of chicken soup if preferred.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
