Ground Beef and Potato Casserole 

Ground Beef and Potato Casserole

This Ground Beef and Potato Casserole is a hearty, family-friendly dish made with tender potatoes, seasoned ground beef, and a rich, creamy sauce. It’s easy to prepare, budget-friendly, and perfect for busy weeknights or cozy dinners.

 Ingredients

• 1.8 kg (4 lbs) russet potatoes, peeled and thinly sliced
• 450 g (1 lb) ground beef
• 1 medium onion, finely diced
• 1 can (295 g / 10.5 oz) cream of chicken soup
• 1 can (354 ml / 12 oz) evaporated milk
• 1–1½ teaspoons salt, or to taste
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder (optional)
• 1 tablespoon vegetable oil
• (Optional) 1–2 cups shredded cheddar or mozzarella cheese
• (Optional garnish) fresh parsley

 Instructions

1 Prepare the Potatoes

1. Peel the potatoes and slice them thinly (about ⅛ inch thick).
2. Place them in a pot of lightly salted water.
3. Bring to a boil and cook for 5–7 minutes until just slightly tender (do not fully cook).
4. Drain and set aside.

2 Cook the Ground Beef

1. Heat 1 tablespoon oil in a large skillet over medium heat.
2. Add the diced onion and sauté for 2–3 minutes until soft and translucent.
3. Add the ground beef and cook until browned, breaking it apart with a spoon.
4. Season with salt, black pepper, paprika, and garlic powder.
5. Cook until no liquid remains, then remove from heat.

3 Make the Cream Sauce

1. In a medium bowl, whisk together the cream of chicken soup and evaporated milk.
2. Mix until smooth and creamy.
3. Taste and adjust seasoning if needed.

4 Assemble the Casserole

1. Preheat oven to 180°C (350°F).
2. Lightly grease a large baking dish.
3. Spread a small amount of sauce on the bottom of the dish.
4. Layer half of the sliced potatoes evenly.
5. Add the cooked ground beef mixture on top.
6. Pour some of the sauce over the beef.
7. Add the remaining potatoes.
8. Pour the rest of the sauce evenly over the top.
9. (Optional) Sprinkle shredded cheese on top.

5 Bake

1. Cover the dish tightly with aluminum foil.
2. Bake for 45 minutes.
3. Remove foil and bake uncovered for an additional 10–15 minutes, until the top is lightly golden and bubbling.
4. Let rest for 10 minutes before serving.

 Serving Suggestions

• Serve hot with a fresh green salad or steamed vegetables
• Great with garlic bread or dinner rolls
• Perfect as leftovers — flavors get even better the next day

Tips & Variations

• Add sliced mushrooms, carrots, or zucchini for extra vegetables
• Use cream of mushroom soup instead of chicken for a deeper flavor
• Make it cheesy by adding cheese between layers
• For a spicy version, add chili flakes or hot sauce