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Creamy Beef and Potato Casserole

A delightful one-pan meal combining tender beef, layered potatoes, and a luscious creamy sauce, perfect for busy weeknights and family dinners.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 4 medium potatoes, thinly sliced Thinly sliced for even cooking
  • 1 large onion, chopped
  • 2 cups cream of mushroom soup Can substitute with cream of chicken soup
  • 1 cup shredded cheddar cheese Add as topping
  • to taste salt and pepper
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, cook the ground beef and onion over medium heat until the beef is browned; drain excess fat.
  3. In a large bowl, mix the cooked beef, cream of mushroom soup, garlic powder, paprika, salt, and pepper.
Layering
  1. In a greased 9x13 inch baking dish, layer half of the sliced potatoes.
  2. Spread half of the beef mixture over the potatoes.
  3. Add another layer of potatoes and top with the remaining beef mixture.
Baking
  1. Cover with foil and bake for 1 hour.
  2. Remove the foil, sprinkle cheese on top, and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is melted.

Notes

This casserole keeps well in the fridge for about 3 to 4 days. Store in an airtight container. For freezing, it can be stored for up to 3 months.