Go Back
–+ servings
Beef and Potato Casserole

Comforting Beef and Potato Casserole for Cozy Nights

This Beef and Potato Casserole is a comforting one-pot dish, perfect for cozy nights with family.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Ground Beef Substitutions: Consider using ground turkey or plant-based crumble for a lighter or vegetarian option.
  • 1 medium Onion Substitution: Shallots can be used for a subtler taste.
  • 4 medium Potatoes (Russet or Yukon Gold) Prep Note: Slice them thinly (about 1/8 inch) for even cooking.
  • 1 can Cream of Mushroom Soup Substitution: Try other creamy soups to swap up the flavors.
  • 1 cup Whole Milk or Heavy Cream Adjust quantity based on how rich you want it.
  • 1/2 cup Sour Cream Optional; you can omit for a lighter version.
  • 2 cups Shredded Cheddar Cheese Substitution: Monterey Jack or pepper jack cheese can add a flavorful twist.
  • 1 tsp Salt Adjust to your preference.
  • 1/2 tsp Black Pepper Feel free to adjust based on your heat tolerance.
  • 1 tsp Paprika Substitution: Use smoked paprika for a more robust flavor.
  • 2 tbsp Fresh Parsley

Equipment

  • Large skillet
  • 9x13 baking dish
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and gather a large skillet.
  2. Add ground beef and chopped onion to the skillet, breaking up the meat as it browns.
  3. Sprinkle in salt, black pepper, and paprika, cooking for about 5-7 minutes until the beef is no longer pink and the onions are soft.
  4. In a mixing bowl, combine cream of mushroom soup, whole milk (or heavy cream), and sour cream if using. Whisk until smooth.
  5. Spread the browned beef and onion mixture evenly in a greased 9x13 baking dish.
  6. Layer thinly sliced potatoes evenly atop the beef mixture.
  7. Pour the creamy mixture over the layered potatoes, covering them completely.
  8. Sprinkle shredded cheddar cheese on top of the casserole.
  9. Cover the casserole with aluminum foil and bake for 45 minutes.
  10. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
  11. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

For leftovers, portion the casserole into airtight containers to maintain texture when reheating. Enjoy a delicious home-cooked meal the next day!

Tried this recipe?

Let us know how it was!