Description
This Cheesy Ground Beef and Potato Casserole is a comforting, hearty dish perfect for family dinners. Featuring tender diced russet potatoes, savory ground beef mixed with onions and garlic, and a creamy mushroom soup sauce enriched with sour cream and cheddar cheese, it delivers rich, satisfying flavors baked to perfection.
Ingredients
Scale
Vegetables & Meat
- 2 pounds russet potatoes, peeled and diced into approximately 1/3″ cubes
- 1 pound lean ground beef
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup frozen mixed vegetables
Dairy & Sauces
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup milk (2% recommended)
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 tablespoon Worcestershire sauce
Seasonings
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
Instructions
- Preheat Oven: Preheat your oven to 400°F and position the rack in the middle.
- Prepare Potatoes: Place the peeled and diced potatoes in a greased 9×13-inch casserole dish evenly.
- Cook Beef and Onions: In a skillet over medium heat, cook the ground beef and chopped onions, breaking up the meat as it browns, until fully cooked, about 8-10 minutes. Drain excess fat if necessary.
- Add Garlic and Vegetables: Stir in the minced garlic and frozen mixed vegetables to the skillet, cooking and stirring for 2-3 minutes until fragrant. Season with salt and pepper, then transfer the mixture to the casserole dish over the potatoes.
- Make Sauce Mixture: In a medium bowl, combine the condensed cream of mushroom soup, milk, sour cream, Worcestershire sauce, Italian seasoning, and half of the shredded cheddar cheese. Mix until smooth.
- Combine and Layer: Pour the sauce evenly over the beef and potato mixture in the casserole dish. Stir gently to combine and spread into an even layer.
- Bake Covered: Cover the casserole tightly with foil and bake for 45 minutes to allow the potatoes to soften and flavors to meld.
- Add Remaining Cheese and Finish Baking: Remove the foil, sprinkle the remaining cheddar cheese evenly on top, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly, and the potatoes are tender.
- Rest and Serve: Let the casserole sit for 5-10 minutes before serving. Taste and season with extra salt and pepper if desired.
Notes
- Cut potatoes into approximately 1/3″ cubes for even and thorough cooking. Larger chunks over 1/2″ may require additional baking time.
- This casserole is kid-friendly as is, but you can intensify the flavor by substituting salt and pepper with Tony’s seasoning or seasoning salt. Serving with hot sauce also adds a delightful kick.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
