Description
This Ground Beef and Potatoes Casserole is a comforting dish that combines tender layers of seasoned ground beef with creamy, cheesy potatoes. The rich, savory flavors meld together beautifully, creating a satisfying meal that warms the soul.
Ingredients
Scale
- For the Casserole:
- 1 lb ground beef
- 4 medium potatoes, thinly sliced
- 1 medium onion, diced
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For Topping:
- 1 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef and diced onion until the beef is no longer pink, about 5-7 minutes.
- Drain excess fat and stir in garlic powder, salt, and pepper.
- In a large bowl, combine the sour cream and cream of mushroom soup until smooth.
- In a greased 9×13 inch baking dish, layer half of the sliced potatoes, followed by half of the beef mixture, and half of the soup mixture. Repeat the layers.
- Top with shredded cheddar cheese.
- In a small bowl, mix breadcrumbs with melted butter and sprinkle over the cheese layer.
- Bake in the preheated oven for 45-50 minutes, or until the potatoes are tender and the top is golden brown.
Notes
- This casserole can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a healthier option, substitute ground turkey for ground beef.
- Use Greek yogurt instead of sour cream for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: main-dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 450
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 80 milligrams
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