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Ground Beef and Potato Casserole

Ground beef and potato casserole baked until golden and bubbling, with tender 1/4-inch sliced russet potatoes layered over a seasoned beef filling. A creamy mushroom-and-sour-cream sauce keeps every bite savory and moist, then it’s finished with melted sharp cheddar and mozzarella.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
resting 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Beef Layer
  • 1.5 lb ground beef 80/20
  • 1 yellow onion medium, finely diced
  • 3 garlic cloves minced
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
Potato Layer
  • 2 lb russet potatoes peeled and sliced 1/4-inch thin
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
Sauce
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 0.5 cup beef broth
  • 0.5 cup sour cream
  • 1 tsp Worcestershire sauce
  • 0.5 tsp dried thyme
Topping
  • 1.5 cup shredded sharp cheddar cheese
  • 0.5 cup shredded mozzarella cheese
  • 2 tbsp fresh parsley chopped for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish for even release.
  2. Pour the sliced potatoes into a large bowl and toss with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated, then set aside.
Cook the beef layer
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat, then add the diced yellow onion and cook 3–4 minutes until softened and translucent.
  2. Add the minced garlic and cook for 30 seconds until fragrant, then add the ground beef and break it apart with a spatula.
  3. Cook the beef 7–8 minutes until no pink remains, then drain any excess fat.
  4. Season the beef with smoked paprika, garlic powder, onion powder, salt, and pepper, stir to coat, and remove from heat.
Make the sauce
  1. In a medium bowl, whisk together condensed cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, and dried thyme until smooth.
Assemble the casserole
  1. Layer half the sliced russet potatoes in the bottom of the prepared baking dish in an even overlapping layer.
  2. Spread the entire seasoned ground beef mixture evenly over the potato layer, covering it to the edges.
  3. Pour half the sauce over the beef layer and gently spread with a spoon to level the surface.
  4. Add the remaining potato slices in another overlapping layer on top of the beef.
  5. Pour the remaining sauce over the top layer of potatoes and spread to the edges for full coverage.
Bake and finish
  1. Cover the dish tightly with aluminum foil and bake 50–55 minutes at 375°F (190°C) until the potatoes are fork-tender.
  2. Remove the foil, scatter shredded sharp cheddar cheese and shredded mozzarella cheese evenly over the top, then bake uncovered 15–18 minutes until the cheese is melted, bubbly, and golden in spots.
  3. Let the casserole rest 10 minutes, then scatter fresh parsley over the top and serve hot.

Notes

Pro tip: slice potatoes 1/4-inch thin so they cook to fork-tender without drying out. Refrigerate leftovers in an airtight container up to 3–4 days; reheat covered in the oven or microwave until hot. Freezing is not recommended for best potato texture. For a lower-fat option, use 90/10 ground beef and swap light sour cream while keeping the sauce method the same.