Start with raw ground beef in a casserole—five ingredients later, you’ve got a cozy winter dinner.
This Ground Beef and Potato Bake is classic “meat and potatoes” comfort food that’s both affordable and deeply satisfying. Thinly sliced potatoes soak up the savory juices from the beef and cream of mushroom soup, creating a dish that’s somewhere between shepherd’s pie and scalloped potatoes.
Ground Beef and Potato Bake
Ingredients
| INGREDIENT | AMOUNT |
|---|---|
| Ground beef | 1 lb |
| Potatoes, thinly sliced | 4 medium |
| Onion, chopped | 1 |
| Shredded cheddar cheese | 1 cup |
| Cream of mushroom soup | 1 can (10 ½ oz) |
| Salt and black pepper | To taste |
Directions
Step 1: Prep and Brown
Preheat your oven to 375°F. In a skillet over medium heat, cook the ground beef and chopped onion until the meat is fully browned and the onions are tender. Drain excess grease to prevent a soggy casserole.
Step 2: Layer the Base
In a large baking dish, arrange half of the thinly sliced potatoes in an even layer. Top with half of the cooked beef and onions, and season generously with salt and pepper.
Step 3: Add Cream and Cheese
Spread half of the cream of mushroom soup over the beef layer, then sprinkle with half of the shredded cheddar cheese.
Step 4: Repeat Layers
Layer the remaining potatoes, beef, soup, and cheese. Cover tightly with aluminum foil to trap steam, which will cook the potatoes evenly.
Step 5: Bake
Bake covered for 45 minutes. Remove the foil and bake for an additional 15 minutes to let the cheese turn golden and bubbly, and allow excess moisture to evaporate.
Step 6: Rest and Serve
Let the casserole sit for 5–10 minutes before serving. This helps the sauce thicken slightly so it clings to the potatoes when scooped.
