Why Make This Recipe
Cheesy Ground Beef & Potato Casserole is a comforting, hearty dish that brings warmth and satisfaction to any table. It’s easy to prepare and perfect for families or gatherings. The combination of tender ground beef, creamy potatoes, and melted cheese creates a delicious meal that everyone will love. Plus, it’s a great way to use up ingredients you may already have on hand!
How to Make Cheesy Ground Beef & Potato Casserole
Ingredients
- 1 lb ground beef
- 4 medium potatoes, sliced
- 1 cup shredded cheese (cheddar or your choice)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can cream of mushroom soup
- 1/2 cup milk
- Salt and pepper to taste
- 1 tsp Italian seasoning
- Olive oil for cooking
Directions
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté the diced onion and minced garlic until translucent.
- Add the ground beef to the skillet, season with salt, pepper, and Italian seasoning, and cook until browned. Drain excess fat.
- In a large bowl, combine the cooked ground beef mixture, sliced potatoes, cream of mushroom soup, and milk. Mix well.
- Transfer the mixture to a greased baking dish and top with shredded cheese.
- Cover with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes or until the potatoes are tender and cheese is bubbly.
- Let it cool slightly before serving. Enjoy your hearty meal!
How to Serve Cheesy Ground Beef & Potato Casserole
You can serve this casserole directly from the baking dish. It’s great on its own, but you can also pair it with a fresh salad or steamed vegetables for a balanced meal. For some extra flavor, consider adding a dollop of sour cream or a sprinkle of fresh herbs on top when serving.
How to Store Cheesy Ground Beef & Potato Casserole
To store any leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it. Just be sure to place it in an airtight container or freezer bag. It can be frozen for up to 3 months.
Tips to Make Cheesy Ground Beef & Potato Casserole
- For added flavor, you can mix in some vegetables like bell peppers or corn.
- If you like a bit of crunch, sprinkle some breadcrumbs on top along with the cheese before baking.
- Make sure to slice the potatoes thinly for quicker cooking and even texture.
- You can substitute the cream of mushroom soup with any cream soup of your choice for a different flavor.
Variation
You can easily customize this casserole. Consider using different types of protein, such as ground turkey or chicken. Additionally, you can try different cheeses like mozzarella or pepper jack for a unique taste.
FAQs
1. Can I use frozen potatoes for this recipe?
Yes, you can use frozen diced or shredded potatoes. Just be sure not to thaw them before using.
2. Can I make this dish ahead of time?
Absolutely! You can prepare everything up to the baking step, cover it, and store it in the fridge overnight. Bake it the next day for a quick meal.
3. What can I serve with this casserole?
This casserole pairs well with a light salad, steamed veggies, or even garlic bread for a complete meal.
Cheesy Ground Beef & Potato Casserole
Ingredients
Main Ingredients
- 1 lb ground beef
- 4 medium potatoes, sliced Slice thinly for quicker cooking.
- 1 cup shredded cheese (cheddar or your choice) Feel free to use your favorite cheese.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can cream of mushroom soup Can substitute with any cream soup.
- 1/2 cup milk
- Salt and pepper to taste
- 1 tsp Italian seasoning
- Olive oil for cooking
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté the diced onion and minced garlic until translucent.
- Add the ground beef to the skillet, season with salt, pepper, and Italian seasoning, and cook until browned. Drain excess fat.
- In a large bowl, combine the cooked ground beef mixture, sliced potatoes, cream of mushroom soup, and milk. Mix well.
- Transfer the mixture to a greased baking dish and top with shredded cheese.
Baking
- Cover with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes or until the potatoes are tender and cheese is bubbly.
- Let it cool slightly before serving.