Ground Beef and Cheesy Potatoes
A comforting and hearty dish that combines tender ground beef with creamy potatoes and gooey cheese.
Ingredients
Main Ingredients
- 1 pound ground beef Use lean ground beef for a healthier option.
- 4 large potatoes, peeled and diced Russet or Yukon Gold potatoes work well.
- 10.5 oz can cream of mushroom soup You can substitute with cream of chicken or a homemade cheese sauce.
- 1 cup shredded sharp cheddar cheese Feel free to use another cheese variety if preferred.
- 1 tablespoon garlic powder Adjust based on taste preference.
- 1 teaspoon onion powder Can be replaced with fresh onions if preferred.
- to taste Salt and pepper Season according to your preference.
- ½ cup milk Whole milk will result in creamier texture.
- optional Chopped fresh parsley for garnish Adds a touch of freshness when serving.
Instructions
Preparation
- Preheat the Oven: Set your oven to 375°F (190°C).
- Cook the Meat: In a large skillet over medium heat, brown the ground beef. Season with garlic powder, onion powder, salt, and pepper. Drain any excess grease and set aside.
- Prepare the Potatoes: Boil the diced potatoes in salted water for about 8-10 minutes until just tender, then drain.
- Mix Soup and Milk: In a bowl, combine the cream of mushroom soup with the milk. Stir until well blended.
- Combine Ingredients: In a large baking dish, layer the cooked ground beef and potatoes evenly. Pour the soup mixture over them, ensuring they are well coated.
- Add Cheese: Sprinkle the shredded cheddar cheese generously over the casserole.
- Bake: Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbling and golden.
- Serve: Let it cool for a few minutes, then serve with a sprinkle of parsley for a fresh touch.
Notes
Leftovers save beautifully. Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the microwave or oven.