Description
A hearty and comforting cheesy ground beef and potato casserole, featuring tender russet potatoes, seasoned ground beef with mixed vegetables, all baked in a creamy mushroom sauce and topped with melted cheddar cheese. Perfect for family dinners and easy to prepare.
Ingredients
Scale
Vegetables & Meat
- 2 pounds russet potatoes, peeled and diced (approx. 1/3″ cubes)
- 1 pound lean ground beef
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup frozen mixed vegetables
Seasonings & Sauces
- Salt & pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
Dairy & Soup
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup 2% milk
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and position the rack in the middle of the oven to ensure even baking.
- Prepare Potatoes: Place the peeled and diced potatoes into a greased 9×13 inch casserole dish, spreading them evenly at the bottom.
- Cook Beef & Onions: In a skillet over medium heat, add the ground beef and chopped onion. Cook while breaking up the meat with a spoon, until browned and onions are softened, about 8-10 minutes. Drain any excess fat if necessary.
- Add Garlic & Vegetables: To the skillet, add minced garlic and frozen mixed vegetables. Cook together for another 2-3 minutes while stirring frequently. Season with salt and pepper to taste and then transfer this mixture evenly over the potatoes in the casserole dish.
- Make Sauce: In a medium mixing bowl, combine the condensed cream of mushroom soup, 2% milk, sour cream, Worcestershire sauce, Italian seasoning, and half (1 cup) of the shredded cheddar cheese. Mix well to create a creamy sauce.
- Assemble Casserole: Pour the sauce evenly over the beef and potato mixture in the casserole dish. Stir gently to integrate everything, then spread into an even layer.
- Bake Covered: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 45 minutes, allowing the potatoes to cook through and flavors to meld.
- Add Cheese Topping: Remove the foil, sprinkle the remaining 1 cup of cheddar cheese evenly over the top, and bake uncovered for an additional 10-15 minutes until the cheese is melted, bubbly, and golden, and the potatoes are tender when pierced with a fork.
- Rest and Serve: Let the casserole rest for 5-10 minutes after removing from the oven to set. Adjust seasoning with extra salt and pepper as desired before serving.
Notes
- Cut potatoes into approximately 1/3 inch cubes for even cooking. Larger pieces (over 1/2 inch) require longer baking to become tender.
- This casserole is kid-friendly but can be spiced up by substituting salt & pepper with Tony’s seasoning or seasoning salt.
- Serve with hot sauce or your favorite condiments if you like extra heat.
Nutrition
- Serving Size: 1 serving (approx. 1/8th of casserole)
- Calories: 420
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
