Ground Beef and Potato Casserole
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 30 mins
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Servings
6
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Calories
431 kcal
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Course
Main Course
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Cuisine
American
Ground Beef and Potato Casserole
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This easy casserole combines seasoned ground beef, sliced potatoes, and a creamy, cheesy topping for a hearty, crowd-pleasing meal perfect for weeknights or potlucks.
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Ingredients
- 6 medium russet potatoes peeled and thinly sliced
- 2 Tablespoons butter
- 1 onion diced
- 2 cloves garlic minced
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 Tablespoons flour
- 1 cup beef broth
- ½ cup milk
- 1 can cream of mushroom soup (10.5 ounce can)
- 2 cup shredded Colby jack cheese
- fresh parsley chopped for garnish optional
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9x13 inch baking dish with non-stick spray and set aside.
- Peel and slice the potatoes thinly, about ¼ inch thick.
- In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until the onion is translucent and garlic fragrant.
- Add the ground beef to the skillet and cook until browned and cooked through. Season with salt, pepper, oregano, and paprika and stir until combined.
- Drain excess fat from the skillet, then sprinkle the flour over the beef mixture. Stir well to combine, and cook for another minute to brown the flour.
- Gradually add the beef broth, milk and cream of mushroom soup to the skillet, stirring constantly. Continue cooking until the mixture thickens slightly, forming a gravy-like consistency.
- In the bottom of the prepared baking dish put the sliced potatoes in an even layer, then sprinkle 1 cup of cheese over the potatoes, then spread the hamburger mixture on top.
- Cover with foil and bake in preheated oven at 375 degrees Fahrenheit for about 45 minutes or until the potatoes are tender.
- Uncover the dish, sprinkle the remaining shredded cheese evenly over the top, and bake for another 8-10 minutes or until the cheese melts and bubbles.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley and serve.
Notes
- Transfer leftovers to an airtight container or tightly wrap the casserole dish in plastic wrap or aluminum foil.
- FRIDGE: Store leftovers in the refrigerator for 3-4 days.
- FREEZER: Cooked potatoes may not freeze, thaw and reheat well but you can store cooked leftovers if needed! Leftovers will keep for 2-3 months in the freezer.
Nutrition Information
Show Details
Calories
431kcal
(22%)
Carbohydrates
11g
(4%)
Protein
27g
(54%)
Fat
31g
(48%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
107mg
(36%)
Sodium
1061mg
(44%)
Potassium
699mg
(20%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
746IU
(15%)
Vitamin C
2mg
(2%)
Calcium
395mg
(40%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 27g | 54% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 1061mg | 44% |
| Potassium | 699mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 746IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 395mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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