Creamy Ground Beef Casserole
A comforting, creamy layered casserole with ground beef, russet potatoes, and cheddar cheese that's perfect for family dinners or potlucks.
Ingredients
For the Casserole
- 1.8 kg russet potatoes, peeled and sliced thinly A mandoline makes this quick.
- 450 g ground beef
- 1 medium onion, diced
- 295 g cream of chicken soup (1 can)
- 354 ml evaporated milk (1 can)
- 120 ml whole milk Use half-and-half for an extra-rich sauce.
- 2 tsp salt, divided Taste as you layer.
- 1 tsp black pepper, divided
- 2 tsp onion powder
- 400 g cheddar cheese, shredded Reserve ~1 cup for topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Heat a large skillet over medium. Add the ground beef and diced onion.
- Cook, breaking up the beef, until no pink remains and the onion is translucent, about 8–10 minutes. Drain excess fat if needed.
- In a medium bowl, whisk together cream of chicken soup, evaporated milk, whole milk, salt, pepper, and onion powder until smooth.
- Lightly spray a 9x13-inch baking dish with cooking spray.
Layering
- Layer one-third of the sliced potatoes across the bottom of the dish in an even layer.
- Spread one-third of the cooked beef-onion mixture over the potatoes. Sprinkle about 1 cup of shredded cheddar. Season lightly with salt and pepper.
- Repeat the potato, beef, and cheese layers two more times until ingredients are used.
- Pour the creamy soup mixture evenly over the top so it seeps into the layers.
Baking
- Seal the dish tightly with aluminum foil.
- Bake covered for 60 minutes, or until a knife slides easily into the potatoes and they are tender.
- Remove the foil. Sprinkle the remaining cheese on top. Return to the oven and bake 5 more minutes until the cheese is melted and bubbly.
- Let the casserole rest 15 minutes before slicing and serving.
Notes
Store leftovers in the refrigerator for up to 3-4 days. Reheat in the microwave or oven. Can be frozen for up to 3 months.