Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
- Cook the Ground Beef:
- Heat a large skillet over medium heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is soft, breaking up the beef as it cooks. Drain excess fat.
- Season the mixture with garlic powder, paprika, salt, and pepper. Stir well and set aside.
- Prepare the Cream Sauce:
- In a bowl, whisk together the cream of mushroom soup and milk until smooth. Adjust seasoning with a pinch of salt and pepper.
- Assemble the Casserole:
- Layer half of the sliced potatoes evenly in the baking dish. Sprinkle with a little salt and pepper.
- Spread half of the cooked ground beef mixture over the potatoes.
- Pour half of the cream sauce over the beef layer.
- Sprinkle 1 cup of shredded cheese over the sauce.
- Repeat the layers: potatoes, beef mixture, cream sauce, and top with the remaining cheese.
- Bake:
- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
- Garnish and Serve:
- Remove from the oven and let the casserole cool for 5-10 minutes. Garnish with freshly chopped parsley. Serve warm.
Tips:
- For extra flavor, add cooked bacon bits between the layers.
- You can substitute the ground beef with ground turkey or sausage for a different twist.This looks like a Layered Cheesy Potato and Ground Beef Casserole, a comforting dish with layers of potatoes, ground beef, and melted cheese. Here’s a recipe inspired by the image:
Cheesy Ground Beef and Potato Casserole Recipe
This casserole is a perfect mix of creamy, cheesy, and savory flavors, making it a favorite for family dinners or potlucks.
Ingredients (Serves 6-8)
1 pound (450g) ground beef
1 medium onion, diced
3 medium-sized potatoes, thinly sliced (use a mandoline for uniform slices)
1 can (10 oz) cream of mushroom soup (or substitute with cream of chicken soup)
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
1 cup frozen corn (optional)
2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
Cook the Ground Beef:
Heat a large skillet over medium heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is soft, breaking up the beef as it cooks. Drain excess fat.
Season the mixture with garlic powder, paprika, salt, and pepper. Stir well and set aside.
Prepare the Cream Sauce:
In a bowl, whisk together the cream of mushroom soup and milk until smooth. Adjust seasoning with a pinch of salt and pepper.
Assemble the Casserole:
Layer half of the sliced potatoes evenly in the baking dish. Sprinkle with a little salt and pepper.
Spread half of the cooked ground beef mixture over the potatoes.
Pour half of the cream sauce over the beef layer.
Sprinkle 1 cup of shredded cheese over the sauce.
Repeat the layers: potatoes, beef mixture, cream sauce, and top with the remaining cheese.
Bake:
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Garnish and Serve:
Remove from the oven and let the casserole cool for 5-10 minutes. Garnish with freshly chopped parsley. Serve warm.
Tips:
For extra flavor, add cooked bacon bits between the layers.
You can substitute the ground beef with ground turkey or sausage for a different twist.
Serve with a fresh green salad or crusty bread for a complete meal.
Enjoy this delicious and satisfying casserole that will have everyone coming back for seconds! 🧀🥔 - Serve with a fresh green salad or crusty bread for a complete meal.
Enjoy this delicious and satisfying casserole that will have everyone coming back for seconds! 🧀🥔