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Ground Beef Casserole with Creamy Potatoes

A hearty and comforting casserole featuring creamy potatoes and savory ground beef, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Potatoes and Beef
  • 1.8 kg russet potatoes (peeled and sliced) Use fresh russet potatoes for the best texture.
  • 450 g ground beef Don't overcook the beef; it should just be browned.
  • 1 medium onion (diced)
Creamy Mixture
  • 295 g cream of chicken soup (1 can)
  • 354 ml evaporated milk (1 can)
  • 120 ml whole milk (1/2 cup)
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp onion powder
Topping
  • 400 g cheddar cheese (shredded) You can substitute with mozzarella or Monterey Jack.

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F).
  2. In a skillet, brown the ground beef over medium heat. Add the diced onion and cook until the onion is soft.
  3. In a large bowl, mix the cream of chicken soup, evaporated milk, whole milk, salt, black pepper, and onion powder.
Layering
  1. Layer half of the sliced potatoes in a greased casserole dish.
  2. Spread the cooked beef and onion mixture over the potatoes.
  3. Pour half of the soup mixture over the beef.
  4. Add the remaining potatoes and pour the rest of the soup mixture on top.
Baking
  1. Cover tightly with foil and bake in the preheated oven for 1 hour.
  2. Remove the foil, sprinkle shredded cheddar cheese on top, and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Notes

This casserole is best served hot from the oven. Pair it with a side salad or fresh bread. You can store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Thaw in the fridge before reheating.