Description
Savory “ground beef and potato bake” combines rustic comfort with rich, satisfying flavors from simple, wholesome ingredients. Home cooks discover a classic meal that warms hearts and delights taste buds with its perfectly layered, cheesy goodness.
Ingredients
Scale
Main Protein:
- 2 pounds ground beef, browned
Starch and Vegetables:
- 5 small potatoes
Dairy and Sauce:
- 1 ½ cups shredded cheese (Colby jack or cheddar)
- 2 cans cream of mushroom soup
- 1 ½ cups milk
Instructions
- Warm the kitchen oven to 350 degrees Fahrenheit, creating an ideal environment for baking the casserole.
- Place ground beef in a skillet and cook thoroughly, breaking the meat into small crumbles. Drain excess fat and set meat aside.
- Carefully slice potatoes into thin, uniform rounds using a sharp knife or mandoline slicer to ensure even cooking.
- Create a creamy sauce by whisking cream of mushroom soup with milk, incorporating salt and pepper to enhance the flavor profile.
- Prepare a 9×13 baking dish with non-stick spray, establishing a foundation for layering.
- Construct the casserole by alternating layers: spread potato slices as the base, distribute cooked ground beef evenly, pour soup mixture generously, and sprinkle shredded cheese across each layer.
- Seal the baking dish with aluminum foil, protecting the casserole’s moisture during initial cooking.
- Bake covered for 1 hour, allowing potatoes to soften and flavors to meld together.
- Remove foil and continue baking for an additional 30 minutes until potatoes turn golden and crisp at the edges.
- Remove from oven and let the casserole rest for 10 minutes, allowing ingredients to settle and making serving easier.
- Slice and serve the bubbling, aromatic dish while still warm, enjoying the rich combination of beef, potatoes, and melted cheese.
Notes
- Slice potatoes uniformly using a mandoline for consistent cooking and professional-looking layers.
- Browning ground beef completely prevents raw meat and enhances overall flavor profile of the dish.
- Cover casserole with foil during initial baking to retain moisture and prevent cheese from burning prematurely.
- Let casserole rest 10 minutes after baking to allow layers to set and make serving easier without falling apart.
- Choose full-fat milk and cream of mushroom soup for richer, more indulgent taste and creamy texture.
- Adjust salt and pepper seasonings based on personal preference, tasting soup mixture before final assembly.
- Prep Time: 25 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg