Cheddar Beef Potato Bake
A hearty and comforting layered casserole featuring savory ground beef, tender potato slices, and a rich, cheesy topping. This dish is a warm, satisfying solution for weeknight dinners—both filling and economical.
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Ingredients
- 1 can 10.5 ounces condensed cream of mushroom soup
- 2 cups grated cheddar cheese separated into halves
- 1 small yellow onion finely chopped
- 1/2 teaspoon granulated garlic powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 5 to 6 medium-sized potatoes such as Russet or Yukon Gold, peeled and sliced thinly
- 1/2 cup whole milk
- 1 pound lean ground beef
- Optional: freshly chopped parsley for garnishing
Instructions
- Preheat the oven to 350°F (175°C) and lightly coat a 9x13-inch baking pan with non-stick spray or a thin layer of oil.
- In a large skillet set over medium heat, brown the ground beef together with the chopped onion until the meat is fully cooked and no pink remains. Drain off any rendered fat.
- In a mixing bowl, stir together the mushroom soup, milk, garlic powder, salt, and pepper until you achieve a uniform consistency.
- Arrange a layer of the thinly sliced potatoes across the bottom of the prepared dish. Spoon a portion of the cooked beef mixture over the potatoes. Pour some of the soup mixture over the meat layer, and sprinkle a handful of the shredded cheddar. Repeat the layering process until all ingredients are used, reserving half of the cheese for later.
- Cover the baking dish tightly with foil and place in the oven. Bake for 60 to 70 minutes, or until the potatoes are easily pierced with a fork.
- Uncover the dish, scatter the remaining cheese evenly on top, and return to the oven for another 10 to 15 minutes, or until the cheese is golden and bubbling.
- Once removed from the oven, allow the casserole to sit undisturbed for 10 minutes to set. Garnish with chopped parsley if using, and serve warm.