This Meat and Potato Casserole could be the most comforting of all — think savory ground beef, tender layers of sliced potatoes and a creamy mushroom sauce. Spiced with optional garlic powder, paprika, or rosemary, and adorned with melted cheese, the casserole is a great family dinner or gathering dish. Using simple ingredients and an easy-to-follow process, you’ll have a tasty, balanced meal with little work. But was also nice served warm, and enjoyed every comforting bite!
Why You’ll Love This Recipe:
One-Dish Wonder: You get all of what you love in this recipe into one baking dish, so cooking and cleanup are a snap.
Ultimate Comfort Food: Creamy, cheesy, hearty, this casserole embodies comfort food.
Versatile Ingredients: You can change the meat, seasonings or cheese, and for the most part you’ll get amazing results. Try our Creamy Crockpot Chicken Spaghetti next.
Good for Leftovers: This casserole is a goodkeeper, so it’s great for meal-prepping or simple lunches the next day.
Key Ingredients:
Great ingredients correctly prepared make for a delicious casserole.
Ground Beef or Venison: Ground beef will give you the traditional taste, while the venison offers a great flavor for those who like a more gamey taste. If using venison, season on the stronger side to help pull out that rich flavor.
Cream of Mushroom Soup: A nice bit of creaminess here If you want to take the time, homemade cream of mushroom soup is a total game changer! If you want a substitute, cream of chicken soup is also a great option.
Potatoes: Both potatoes are sliced thin, so they cook evenly. Russet potatoes are a great choice because they hold up well in casseroles, but if you prefer a creamier texture you can also use Yukon gold potatoes.
Cheese: Cheddar will do, for its sharpness, but go ahead and play with mozzarella, Colby Jack, even pepper jack if you want heat. If you like this, you'll love our Hobo Casserole Rustic Ground Beef and Potato Bake.
Stock and Milk: Adding some stock and milk to the soup mixture thins it out a bit, making for a smoother sauce that seeps between the layers of potatoes and meat.
For the full list of ingredients with measurements and instructions check the recipe card below
Step-by-Step Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This is best done first, so that the oven has ample time to heat up while you prepare everything else. That way, when it comes time to prep to your dish, you can pop that baby right in, no waiting.
Step 2: Prepare the Baking Dish
Next, take a glass baking dish measuring 11×7 inches and lightly coat it with cooking spray. It also helps things not to stick and makes cleanup a ton easier later. Be sure to get the corners! That will prevent the lasagna from sticking and make cleanup much easier later on.
Step 3: Cook the Meat
Put a frying pan on the stove over medium heat. When it’s warm, put in the ground beef, with some optional diced onions, if you like. Then sprinkle everything with garlic powder, paprika, rosemary, a little salt and pepper to taste.
Step 4: Make the Soup Mixture
In a bowl mix cream of mushroom soup, stock, and milk or cream.
Mix time: Mix until a smooth and evenly mixed casserole sauce forms.
Step 5: Layer the Casserole
Layer the Potatoes: Place half of the potato slices in an even layer over the bottom of a baking dish.
Pour Soup Mixture: Pour about one-fourth of the soup mixture over the potatoes and spread evenly.
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Add the beef layer: Sprinkle half of the browned meat mixture over the potatoes, covered with soup. For another easy option, see our CHICKEN BACON RANCH CASSEROLE WITH POTATOES.
Top With Cheese: Add half of the shredded cheese on top of meat layer.
Repeat the Layers:
Once your first layer is done, you’ll repeat the process and add another layer of sliced potatoes on top in a single, even layer. Drizzle more of the creamy soup mixture all over the potatoes, being careful to coat them well. Then, top with the other half of the seasoned beef, then the rest of the shredded cheese. This will help it come together as it bakes, resulting in a rich, hearty casserole.
Step 6: Bake the Casserole
Seal the entire baking dish with aluminum foil to retain that moisture while it cooks. It aids the potatoes in softening and the flavors to marry beautifully! It prevents moisture from escaping, which helps the potatoes cook through.
Bake: Into preheated oven; bake for about 1 to 1 ½ hours. The casserole is done when a fork goes through the potatoes without strife.
Step 7: Rest and Serve
Cool Slightly: Remove the casserole from the oven and let it rest for a few minutes. It lets flavors meld and is easier to serve.
Serve warm layers of flavor: Slice to desired size and serve warm layers of flavor!
Serving Suggestions:
This meat and potatoes casserole is a filling main course on its own, but it can also stand up to a couple of easy side dishes if you want to round out the meal.
Crisp Green Salad: A crisp green salad served with a light vinaigrette makes a refreshing contrast to the rich creamy casserole.
Steamed Vegetables: Broccoli, green beans or carrots are nice colorful sides to your plate.
Garlic Bread: A slice of warm, buttery garlic bread to sop up any extra sauce with the win.
If you enjoy potato dishes, German Potato Pancakes are another way to serve them, fried golden with onion.
Storage and Meal Prep Tips:
Leftovers & Meal Prep This casserole is perfect for leftovers and meal prep! Here’s how to take advantage of it:
Store: Covered leftovers can be refrigerated for 3 days. For leftovers, microwave one portion at a time or heat in a 350°F (175°C) oven until heated through.
Freezing: You can freeze portions of this casserole to eat on your way down the road. Transfer servings to airtight containers, then freeze up to 1 month. Defrost overnight in the refrigerator, then reheat. You might also like our Chicken and Bacon Fried Rice.
Meal Prep Tip: You can assemble the casserole a day ahead and keep it unbaked in the refrigerator. When you’re ready to serve, throw it in the oven, bake as directed. That can save a lot of time on cramped nights.
Recipe Variations:
Feel free to make this meat and potato casserole flexible! Here are some zany ways to make it your own:
Add Veggies: Mix in extra vegetables such as chopped carrots, bell peppers and peas. Sauté them with the ground beef for added color and nutrition.
Spicy Kick: Mix in chopped jalapeños or a sprinkle of cayenne pepper to the meat for a zingo. You can even add a little heat using some pepper jack cheese!
Meat alternate: This can be made with ground turkey or chicken instead of beef. A nice spicy Italian sausage will also work, for a bolder, spicy flavor.
Herby twist: Add fresh herbs, such as thyme or parsley, to the sauce for swirling or sprinkling, for a floral, earthy touch. Fresh rosemary or sage also provides a warm, comforting flavor.
Cheesy Upgrade: A mixture of mozzarella, Gruyère and/or sharp cheddar will add depth. A sprinkle of Parmesan over the top before baking forms a golden crust laced with more savory goodness. Try our Paula Deen’s Crockpot Potato Soup next.
Conclusion:
There’s something so cozy about a meat and potato casserole — it’s a classic for a reason! It is simple to prepare, cheap and infinitely customizable. If you’re cooking for a group or making meals for the week, this casserole is sure to provide comfort and satisfaction in every mouthful.” So gather your ingredients, layer it up and enjoy this comforting, classic meal with family and friends. If you like this, you'll love our Bundt Cake Breakfast.
Meat and Potato Casserole
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Ingredients
- 1 ½ cups cream of mushroom soup homemade or canned
- 1 tsp garlic powder optional
- 1 tsp paprika optional
- 1 tsp rosemary optional
- 1 pound lean ground beef or venison
- 1 onion chopped
- 1/2 cup stock any kind
- 1/4 cup milk or cream
- 1 ½ cups shredded cheese
- 3 cups thinly sliced potatoes about 5 potatoes
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) to ensure it's ready for baking.
- Lightly coat an 11×7-inch glass baking dish with cooking spray to prevent sticking.
- In a pan over medium heat, cook the ground beef, chopped onion, and seasonings (garlic powder, paprika, or rosemary if desired), with salt and pepper to taste until the beef is browned and onions are softened. Drain any excess fat.
- In a bowl, combine cream of mushroom soup, stock, and milk or cream. Stir until smooth and well-blended.
- Layer half of the sliced potatoes in the bottom of the baking dish, pour 1/4 of the soup mixture over, scatter half of the cooked meat, and top with half of the shredded cheese. Repeat layers with the remaining potatoes, soup, meat, and cheese.
- Cover the dish with foil and bake for 1 to 1 ½ hours, or until the potatoes are tender when pierced with a fork.
- Allow the casserole to rest for a few minutes before serving. Cut into portions and enjoy warm.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
