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Ground Beef And Potato Casserole

Ground Beef And Potato Casserole layers thinly sliced golden potatoes with browned ground beef and onion in a creamy sour-cream sauce, then crowns everything with melted cheddar. Baked until the potatoes are fork-tender and the top turns golden and bubbly for a thick, cheesy crust.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 2 lb ground beef
onion
  • 1 onion small, diced
potatoes
  • 4 potatoes medium, thinly sliced
cream of mushroom soup
  • 2 can (10.5 oz) cream of mushroom soup
sour cream
  • 1 cup sour cream
milk
  • 1 cup milk
shredded cheddar cheese
  • 2 cup shredded cheddar cheese
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste
peas or green beans
  • 1 cup peas or green beans optional

Equipment

  • 1 sheet pan

Method
 

Preheat and mix the sauce
  1. Preheat the oven to 350°F. Set up a 13x9-inch casserole dish and keep it ready for layering.
  2. Whisk together the cream of mushroom soup, sour cream, and milk until smooth. This creates the creamy sauce that will coat the potatoes evenly.
Brown the beef and onion
  1. Brown the ground beef and diced onion in a skillet over medium-high heat. Cook until the beef is no longer pink, then drain the fat.
  2. Season the browned beef mixture with salt and pepper to taste. Stir so the seasoning is evenly distributed.
Layer and bake
  1. Layer the thinly sliced potatoes on the bottom of the 13x9-inch casserole dish. Spread them out so they form an even base.
  2. Add the beef and onion mixture over the potatoes. If using vegetables, scatter the peas or green beans in an even layer too.
  3. Pour half of the sauce over the potatoes and beef. Make sure most of the surface is covered for tender, creamy results.
  4. Top with 1 cup shredded cheddar cheese. Spread it into an even layer so it melts into a cohesive crust.
  5. Repeat the layers with the remaining potatoes and beef mixture, then pour on the rest of the sauce. Finish by topping with the remaining shredded cheddar cheese.
  6. Cover the casserole with foil and bake for 1 hour at 350°F. Look for bubbling around the edges and softened potatoes beneath the foil.
  7. Remove the foil and bake for another 30 minutes at 350°F. Bake until the potatoes are fork-tender and the top is golden and bubbly, with melted cheese pulling slightly at the surface.

Notes

For best slice-evenness and faster tenderness, keep potato slices thin and fairly uniform (about 1/8 inch). Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 350°F until hot throughout. Freezing is not recommended because potatoes can become grainy when thawed. For a lighter option, use low-fat sour cream and reduced-fat cheddar while keeping the sauce well-mixed.