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5.0 from 3 votes

Ground Beef and Potato Casserole

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.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 6
Calories: 431 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9x13 inch baking dish with non-stick spray and set aside.
  2. Peel and slice the potatoes thinly, about ¼ inch thick.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Cover with foil and bake in preheated oven at 375 degrees Fahrenheit for about 45 minutes or until the potatoes are tender.
  9. 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.
  10. 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

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

% 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.