Description
A comforting Cheesy Beef and Potato Casserole combining tender potatoes, seasoned ground beef, mixed vegetables, and a creamy mushroom sauce, baked to perfection with melted cheddar cheese on top. This hearty dish is perfect for family dinners and serves 8.
Ingredients
Scale
Vegetables and Meat
- 2 pounds russet potatoes (peeled & diced)
- 1 pound lean ground beef
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 1 cup frozen mixed vegetables
Sauce and Seasonings
- Salt & pepper (to taste)
- 1 (10 ounce) can condensed cream of mushroom soup
- 1 cup milk (2% recommended)
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
Cheese
- 2 cups shredded cheddar cheese (divided)
Instructions
- Preheat Oven: Preheat your oven to 400°F and position the oven rack in the middle.
- Prepare Potatoes: Place the peeled and diced russet potatoes into a greased 9×13-inch casserole dish, spreading them evenly.
- Cook Beef and Onions: In a skillet over medium heat, cook the ground beef and chopped onions, breaking up the meat with a spoon, until browned, about 8-10 minutes. Drain any excess fat.
- Add Garlic and Vegetables: Stir in the minced garlic and frozen mixed vegetables into the skillet and cook for an additional 2-3 minutes, seasoning with salt and pepper to taste. Then transfer this mixture evenly over the potatoes in the casserole dish.
- Make Sauce: In a medium bowl, combine the condensed cream of mushroom soup, milk, sour cream, Worcestershire sauce, Italian seasoning, and half of the shredded cheddar cheese. Mix well.
- Assemble Casserole: Pour the sauce mixture over the beef and potato layers in the casserole dish. Stir gently and spread into an even layer.
- Bake Covered: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- Add Cheese Topping and Finish Baking: Remove the foil, sprinkle the remaining cheddar cheese evenly on top, and bake uncovered for another 10-15 minutes, or until the cheese is melted and bubbly and the potatoes are tender.
- Rest and Serve: Let the casserole sit for 5-10 minutes before serving. Adjust seasoning with additional salt and pepper if desired.
Notes
- For a richer flavor, you can substitute whole milk for 2% milk.
- Use low-fat sour cream to reduce fat content.
- Feel free to add other frozen vegetables like peas or corn for variety.
- To make ahead, assemble the casserole and refrigerate before baking; increase baking time slightly if baking from cold.
- Letting the casserole rest after baking helps the sauce thicken and makes serving easier.
