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Ground Beef and Potato Casserole

A hearty and comforting Ground Beef and Potato Casserole featuring thinly sliced Yukon Gold potatoes, savory seasoned ground beef, creamy mushroom sauce, and melted Colby Jack cheese. Baked until the potatoes are tender and the topping turns golden and bubbly. An easy family dinner that makes 8 servings.
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Course: Casserole, Dinner, Main Course
Cuisine: American
Calories: 495
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 cups Yukon Gold potatoes, thinly sliced into 1/8-inch rounds
  • 1 1/2 lbs lean ground beef
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups shredded Colby Jack cheese, divided
  • 10.5 oz condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt, or to taste
  • 2 tablespoons fresh parsley, chopped

Equipment

  • 9-by-13-inch baking dish
  • large skillet
  • Medium mixing bowl
  • whisk
  • Sharp kitchen knife
  • cutting board
  • Mandoline slicer, optional
  • Measuring Cups and Spoons
  • wooden spoon or spatula
  • Colander (optional)
  • aluminum foil
  • Oven mitts

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish with butter or cooking spray.
  2. Heat a large skillet over medium-high heat. Add ground beef and diced onion. Cook for 7-9 minutes, breaking the meat into small pieces, until fully browned and cooked through.
  3. Add minced garlic to the skillet and cook for 1 additional minute. Drain excess grease and remove from heat.
  4. Wash and thinly slice Yukon Gold potatoes into uniform 1/8-inch rounds. Peel the potatoes first if desired.
  5. In a medium bowl, whisk together condensed cream of mushroom soup, sour cream, milk, paprika, garlic powder, onion powder, black pepper, and salt until smooth.
  6. Arrange half the sliced potatoes in the prepared baking dish. Layer with half the ground beef mixture, half the creamy sauce, and 3/4 cup shredded Colby Jack cheese.
  7. Repeat the layers with the remaining potatoes, ground beef, and creamy sauce. Reserve the remaining 1 1/4 cups cheese for the topping. Cover tightly with aluminum foil.
  8. Bake the covered casserole at 375°F for approximately 50-60 minutes. Check that the potatoes are fork-tender. Continue baking covered if the potatoes need additional cooking time.
  9. Remove the foil and sprinkle the remaining Colby Jack cheese evenly over the casserole. Bake uncovered for another 10-15 minutes, until the cheese melts and turns golden and bubbly.
  10. Remove the casserole from the oven and let it rest for approximately 10 minutes. Garnish with chopped fresh parsley and serve warm.

Nutrition

Calories: 495kcalCarbohydrates: 33gProtein: 29gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 105mgSodium: 720mgPotassium: 850mgFiber: 4gSugar: 4gVitamin A: 150IUVitamin C: 25mgCalcium: 330mgIron: 3.5mg

Notes

Servings: 8. Prep time: 20 minutes. Baking time: approximately 70 minutes. Total time: approximately 1 hour 30 minutes, plus 10 minutes resting. Oven temperature: 375°F (190°C). Use a 9-by-13-inch baking dish. Slice potatoes into uniform 1/8-inch rounds. Brown ground beef completely and drain excess grease before layering. The potatoes should become fork-tender before adding the final cheese topping. Cooking time may vary with potato thickness and oven performance. Refrigerate leftovers for 3-4 days or freeze cooked portions for up to 2 months for best quality. Nutrition values are estimates.

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