This Hearty Ground Beef and Potato Casserole is the perfect comfort food for chilly nights. With layers of seasoned beef, tender potatoes, and a creamy mushroom sauce, it’s a satisfying meal that feeds the whole family. The melted cheddar cheese on top adds a rich, savory finish that brings the dish together
Ingredients:
1 lb ground beef
4 large russet potatoes, peeled and thinly sliced
1 medium onion, finely chopped
2 cloves garlic, minced
1 ½ cups shredded cheddar cheese
1 can (10.5 oz) cream of mushroom soup
1 cup milk
1 tsp Worcestershire sauce
1 tsp smoked paprika
Salt and pepper, to taste
2 tbsp olive oil
Fresh parsley, for garnish
Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook Ground Beef: In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Add chopped onion and minced garlic; sauté until onions are translucent. Season with salt, pepper, and smoked paprika. Drain excess fat.
Prepare Sauce: In a bowl, mix the cream of mushroom soup, milk, and Worcestershire sauce until smooth.
Layer Casserole: In the greased baking dish, layer half of the sliced potatoes at the bottom. Season with salt and pepper. Spread half of the cooked beef mixture over the potatoes. Pour half of the soup mixture on top, and sprinkle with a third of the cheddar cheese. Repeat the layers once more, ending with the remaining cheddar cheese on top.
Bake: Cover the casserole 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 the cheese is bubbly and golden.
Garnish and Serve: Let the casserole rest for 10 minutes before serving. Garnish with freshly chopped parsley for a touch of color and flavor.