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Beef and Potato Casserole

This comforting casserole features tender ground beef layered with sliced potatoes, a savory sauce, and a delicious cheesy topping, making it a perfect family dinner.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Use fresh ground beef for best flavor.
  • 1 piece onion, chopped
  • 2 cloves garlic, minced Fresh is preferred over jarred.
  • 4 cups potatoes, peeled and sliced thinly Yukon Gold or Russets can be used.
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 cup shredded cheddar cheese
  • to taste Fresh parsley, chopped (for garnish) Use for garnish before serving.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onions are translucent. Drain any excess fat.
  3. In a separate bowl, mix the cream of mushroom soup, beef broth, Worcestershire sauce, salt, pepper, paprika, and thyme until well combined.
Layering and Baking
  1. In a greased 9x13 inch baking dish, start layering: first, half of the sliced potatoes, then half of the beef mixture. Pour half of the soup mixture over this layer. Repeat with the remaining ingredients.
  2. Cover the baking dish with aluminum foil and bake for about 1 hour.
  3. After an hour, remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return the casserole to the oven and bake uncovered for an additional 15 minutes or until the cheese is bubbly and golden.
  4. Once cooked, remove from the oven and let cool for about 10 minutes before serving.
Serving
  1. Garnish with fresh parsley before serving hot.

Notes

Storing: Allow to cool, cover tightly, and refrigerate for up to 3-4 days. Freezing: Can freeze in an airtight container for up to 3 months. Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes.