Meat and Potato Casserole
This Classic casserole has been passed down in families over generations. It's delicious, simple, and a Comfort Foods with countless variations.Difficulty: Easy
Servings 8
Calories 425kcal
Equipment
- 1 9" x 13" Glass Casserole
- 1 Medium Mixing Bowl
- 1 Mandolin Slicer (Optional for Potatoes)
INGREDIENTS
- 1 Lb. Beef - ground
- 1 tsp. Rosemary - dried
- 1 tsp. Garlic Powder
- 1 Onion - chopped
- ¼ cup Heavy Cream
- ½ cup Beef Broth
- 1 Can Cream Of Mushroom Soup
- 5 Potatoes - peeled and scalloped
- Salt and Pepper - to taste
- ½ cup Cheddar Cheese - shredded
INSTRUCTIONS
- Heat the oven to 350°F.
- Grease a 9 x 13 baking dish.
- Cook the Meat and Onion over medium high heat until the onions are tender and meat is browned. Drain any excess fat.
- In a bowl, combine the Cream, Broth, Rosemary, Garlic Powder, Mushroom Soup, and Salt and Pepper (to taste). Stir to combine.
- Layer half of the Potatoes in the baking dish.
- Top with ⅓ of the Soup mixture and ½ of the Meat mixture.
- Repeat with another layer of potatoes, ⅓ of the Soup and the remaining Meat mixture.
- Top with the remaining Soup and Cheese.
- Cover with foil and bake for 1 hour and 30 minutes, or until the potatoes are Fork Tender.
- Allow to set before serving. Enjoy.
Notes
Potatoes are Fork Tender when a potato can be easily pierced with a fork yet still retain its shape.
Feel Free to substitute your favorite cheese for the Cheddar.
Suggested additions &/or variations:
-
- French Cut Green Beans
- Mixed Vegetables
- Pearl Onions
- Bacon Bit or Crispy Onions on top of the cheese.
Copyright © 2021 - 2025 - Mike Zets, Sylvania, Ohio USA - All Rights Reserved