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Hearty Beef and Potato Casserole

A comforting and easy-to-make beef and potato casserole that is perfect for busy weeknights and family dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Can substitute with lean ground turkey.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 2 cups frozen mixed vegetables (peas, carrots, corn) Can use any leftover vegetables.
  • 3 medium potatoes, thinly sliced
  • 1 1/2 cups shredded cheddar cheese Can substitute with mozzarella or cheese blend.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika Optional.
  • 1 tbsp olive oil or butter

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. In a skillet over medium-high heat, cook the ground beef until browned. Drain the excess fat.
  3. Add onion and garlic to the skillet, cooking for another 2–3 minutes until softened.
  4. Stir in the cream of mushroom soup, milk, salt, and pepper. Mix until well combined.
  5. Place half of the sliced potatoes on the bottom of the baking dish. Spread half of the beef mixture on top. Add a layer of mixed vegetables. Repeat layers, ending with potatoes.
  6. Cover evenly with shredded cheddar cheese and sprinkle paprika on top, if using.
Baking
  1. Cover with foil and bake for 30 minutes.
  2. Remove the foil and bake an additional 15 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
  3. Let it rest for 5 minutes before serving.

Notes

This casserole keeps well in the fridge for up to 3-4 days. Can be frozen for up to 3 months. Reheat in the oven for best results. Can be assembled the night before and refrigerated.