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Hearty Beef and Potato Casserole

A warm, cheesy bake filled with tender beef, creamy sauce, and layers of potatoes, perfect for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 2 cups frozen mixed vegetables (peas, carrots, corn)
  • 3 medium potatoes, thinly sliced
  • 1 1/2 cups shredded cheddar cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1 tbsp olive oil or butter

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. In a skillet over medium-high heat, cook the ground beef until browned. Drain the excess fat.
  3. Add onion and garlic, cooking for another 2–3 minutes until softened.
  4. Stir in cream of mushroom soup, milk, salt, and pepper. Mix until well combined.
  5. Place half of the sliced potatoes on the bottom of the baking dish. Spread half of the beef mixture on top. Add a layer of mixed vegetables. Repeat layers, ending with potatoes.
  6. Cover evenly with shredded cheddar cheese. Sprinkle paprika on top if using.
Baking
  1. Cover with foil and bake for 30 minutes.
  2. Remove the foil and bake an additional 15 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
  3. Let it rest for 5 minutes before serving.

Notes

Serve this casserole with a fresh garden salad, buttered bread for dipping, and chilled iced tea. Store leftovers in the fridge for about 3–4 days or freeze for up to 3 months.