Description
A comforting and hearty meat and potato casserole featuring layered sliced potatoes, seasoned ground beef, and a creamy mushroom sauce topped with melted cheese. Perfect for a family dinner, this dish combines simple ingredients in a baked casserole style for a filling and flavorful meal.
Ingredients
Scale
Meat Mixture
- 1 lb. lean ground beef or venison
- 1 onion, chopped
- 1 tsp garlic powder (optional)
- 1 tsp paprika (optional)
- 1 tsp rosemary (optional)
- Salt and pepper to taste
Potatoes
- 3 cups thinly sliced potatoes (about 5 potatoes)
Sauce
- 1 1/2 cups cream of mushroom soup (1 can)
- 1/2 cup stock (any kind)
- 1/4 cup milk or cream
- Salt and pepper to taste
Topping
- 1 1/2 cups shredded cheese
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and grease an 11×7-inch glass baking dish to prevent sticking.
- Cook Meat: In a skillet over medium heat, sauté the chopped onion and lean ground beef or venison until the meat is browned and the onion is softened. Season with garlic powder, paprika, rosemary, salt, and pepper to taste. Drain any excess grease from the pan.
- Prepare Sauce: In a mixing bowl, whisk together the cream of mushroom soup, stock, milk or cream, and season with salt and pepper. This will be a creamy base layer that helps cook the potatoes and flavor the casserole.
- Layer Ingredients: Arrange half of the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Pour some of the soup mixture over the potato layer, then add half of the cooked meat mixture on top. Sprinkle half of the shredded cheese over the meat. Repeat the layering process with the remaining potatoes, soup mixture, meat, and cheese.
- Bake: Cover the casserole dish with greased aluminum foil (greased side down to prevent sticking) and bake in the preheated oven for 1 to 1.5 hours, or until the potatoes are tender when pierced with a fork.
- Serve: Allow the casserole to cool for a few minutes after removing from the oven before serving. This helps the layers set and makes it easier to slice and serve.
Notes
- You can substitute lean ground venison for beef to reduce fat content and add a richer flavor.
- Using fresh cream of mushroom soup may affect gluten-free status; consider gluten-free brands if needed.
- If you prefer, use vegetable stock as a substitute for meat stock to adapt the recipe for vegetarians using plant-based meat alternatives.
- To save time, thinly slice potatoes in advance or use a mandoline for uniform slices.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
