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Creamy Beef and Scalloped Potato Casserole

A hearty, comforting dish featuring tender beef, creamy sauce, and layers of scalloped potatoes, perfect for family dinners or gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups potatoes, peeled and thinly sliced Use starchy potatoes like Russets or Yukon Golds.
  • 2 cups shredded cheddar cheese
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup milk
  • 1 teaspoon Worcestershire sauce
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • optional Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
  3. Add the ground beef and cook until browned, seasoning with salt and pepper to taste. Drain any excess fat.
  4. In a large bowl, mix together the condensed cream of mushroom soup, milk, and Worcestershire sauce. Stir until well combined.
Layering and Baking
  1. In a greased 9x13-inch baking dish, spread half of the sliced potatoes evenly at the bottom.
  2. Add half of the cooked beef mixture over the potatoes, followed by half of the soup mixture.
  3. Repeat the layers, finishing with the remaining soup mixture on top.
  4. Sprinkle the shredded cheddar cheese over the top layer of the casserole.
  5. Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.
  6. After 1 hour, remove the foil and bake for an additional 30 minutes or until the potatoes are tender and the cheese is bubbling and golden brown.
  7. Once done, let the casserole sit for at least 10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For best results, customize with additional vegetables like broccoli, bell peppers, or corn. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, covered with foil to retain moisture.