Description
A hearty and comforting Meat & Potato Casserole featuring layers of seasoned ground beef, thinly sliced potatoes, creamy mushroom soup, and melted cheese, baked to perfection for a satisfying family meal.
Ingredients
Scale
Meat Mixture
- 1 lb. lean ground beef or venison
- 1 onion, chopped
- 1 tsp garlic powder (optional)
- 1 tsp paprika (optional)
- 1 tsp rosemary (optional)
- Salt and pepper to taste
Casserole
- 3 cups thinly sliced potatoes (about 5 potatoes)
- 1 1/2 cups cream of mushroom soup (1 can)
- 1/2 cup stock (any kind)
- 1/4 cup milk or cream
- 1 1/2 cups shredded cheese
Instructions
- Preheat Oven: Set the oven to 350°F (175°C) and grease an 11×7-inch glass baking dish to prevent sticking.
- Cook Meat: In a skillet over medium heat, cook the chopped onion and ground meat until browned and fully cooked. Season with garlic powder, paprika, rosemary, salt, and pepper to taste. Drain any excess grease from the pan.
- Prepare Sauce: In a bowl, whisk together the cream of mushroom soup, stock, milk (or cream), and a pinch of salt and pepper to create a creamy mixture.
- Layer Ingredients: Arrange half of the thinly sliced potatoes evenly in the baking dish. Pour some of the soup mixture over the potatoes, then add half of the cooked meat and half of the shredded cheese. Repeat the layering process with the remaining potatoes, soup mixture, meat, and cheese.
- Bake: Cover the casserole with greased aluminum foil (grease side down to prevent sticking) and bake in the preheated oven for 1 to 1.5 hours, or until the potatoes are tender when pierced with a fork.
- Serve: Allow the casserole to cool for a few minutes after baking before serving to let the flavors meld and to avoid burns.
Notes
- You can substitute venison for ground beef for a leaner, gamey flavor.
- Using cream of mushroom soup affects gluten-free status; choose gluten-free versions if needed.
- Greasing the aluminum foil prevents the cheese from sticking when baking.
- Use a mandoline slicer to get evenly thin potato slices for uniform cooking.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
