HOW TO MAKE GROUND BEEF AND POTATO BAKE
Start by preheating your oven to a moderate 350°F. This temperature allows the casserole to cook through evenly without burning the top.
In a large skillet over medium-high heat, brown your ground beef, breaking it into crumbles as it cooks. This usually takes about 5-7 minutes until there’s no pink remaining. Make sure to drain off any excess grease – this prevents your casserole from becoming too oily.
While the beef is cooking, peel and thinly slice your potatoes. Try to keep the slices uniform in thickness (about 1/8 inch is perfect) so they’ll cook evenly. If you have a mandoline slicer, this is the perfect time to use it!
In a medium bowl, combine the condensed cream of mushroom soup, milk, chopped onion, salt, and pepper. Whisk everything together until well blended. This creamy mixture will become the delicious sauce that brings the whole dish together.
Now for the fun part – assembly! Grab a 2-quart baking dish and start creating alternating layers of sliced potatoes, soup mixture, and browned ground beef. I usually start and end with a layer of potatoes, but there’s no strict rule here.
Cover the baking dish with aluminum foil (this helps the potatoes steam and cook through), and bake for about an hour. At this point, check if the potatoes are tender by inserting a fork – it should slide in easily. If they’re not quite done, continue baking for another 15-30 minutes.
Once the potatoes are tender, remove the foil, sprinkle the top generously with shredded cheddar cheese, and return to the oven uncovered for about 5-10 minutes, just until the cheese is melty and starting to bubble.
Let the casserole rest for about 10 minutes before serving. This resting time allows the sauce to thicken slightly and makes serving neater.
Serve hot, and watch how quickly this simple, homestyle dish disappears from plates!
Ingredients
1 pound lean ground beef
1 10.5 ounce can condensed cream of mushroom soup
¾ cup milk
½ cup chopped onion
Salt and ground black pepper to taste
3 cups peeled and thinly sliced potatoes about 3 medium potatoes
1 cup shredded Cheddar cheese
Instructions
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