Description
A hearty and comforting Meat & Potato Casserole made with lean ground beef or venison, layered with thinly sliced potatoes, creamy mushroom sauce, and melted cheese. Perfect for a satisfying family dinner, this dish combines savory browned meat and tender potatoes baked to perfection.
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
Potato Layers
- 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 the 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 ground meat until fully browned. Season with garlic powder, paprika, rosemary, salt, and pepper. Drain off any excess grease to keep the dish lean.
- Prepare Sauce: In a bowl, whisk together the cream of mushroom soup, stock, milk, and add salt and pepper to taste to create a creamy sauce.
- Layer Ingredients: Arrange half of the thinly sliced potatoes evenly in the baking dish. Pour some of the prepared mushroom sauce over the potatoes, then add half of the cooked meat and sprinkle with half of the shredded cheese. Repeat the layers with the remaining potatoes, sauce, meat, and cheese.
- Bake: Cover the casserole dish with greased aluminum foil (greased side down) to prevent sticking, then bake in the preheated oven for 1 to 1.5 hours. Bake until the potatoes are tender and the cheese is melted and bubbly.
- Serve: Remove from oven and let the casserole cool for a few minutes before serving to allow it to set and make serving easier.
Notes
- Use lean ground meat to reduce fat content and drain grease before layering for a healthier casserole.
- For a gluten-free version, ensure the cream of mushroom soup is labeled gluten-free or substitute with a homemade gluten-free mushroom sauce.
- Feel free to add other seasonings or herbs to customize the flavor profile.
- Leftovers can be stored refrigerated for up to 3 days and reheated in the oven.
- Substitute venison with beef or turkey for different flavor and nutritional profiles.
