Creamy One-Pot Beef and Potato Casserole Recipe
This Creamy One-Pot Beef and Potato Casserole is a comforting, hearty dish perfect for weeknight dinners. Ground beef is browned with onions and seasonings, then layered with thinly sliced potatoes and a rich mixture of cream of mushroom soup, milk, and optional sour cream. Topped with shredded cheddar cheese and baked until bubbling and golden, this casserole is both simple to prepare and delightfully creamy.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 small onion, chopped
- 2 cups thinly sliced russet or Yukon gold potatoes
Dairy and Creamy Components
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup whole milk or heavy cream
- 1/2 cup sour cream (optional for extra creaminess)
- 1 1/2 cups shredded cheddar cheese
Seasonings and Garnish
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Fresh parsley, for garnish
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Brown the beef and onion: In a skillet, cook the ground beef and chopped onion over medium heat. Season the mixture with salt, black pepper, and paprika. Continue cooking until the beef is browned and the onions are softened. Drain any excess fat from the skillet.
- Mix the creamy sauce: In a separate bowl, combine the cream of mushroom soup, whole milk (or heavy cream), and sour cream. Stir thoroughly until the mixture is smooth and well blended.
- Layer beef in baking dish: Spread the cooked ground beef mixture evenly across the bottom of a greased 9×13 inch baking dish.
- Add potato layer: Arrange the thinly sliced potatoes evenly over the beef layer, covering it completely.
- Pour sauce over potatoes: Evenly pour the creamy soup mixture over the potato layer, making sure to spread it out to cover all areas.
- Add cheese topping: Sprinkle the shredded cheddar cheese evenly on top of the creamy mixture.
- Cover and bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through.
- Uncover and finish baking: Remove the foil and bake uncovered for an additional 15 minutes until the cheddar cheese topping is golden brown and bubbly.
- Rest and garnish: Let the casserole rest for 5 to 10 minutes before serving. Garnish with fresh parsley to add color and freshness.
Notes
- For extra creaminess, use heavy cream instead of milk.
- You can substitute cream of mushroom soup with cream of chicken or celery soup for a different flavor.
- Sour cream is optional but adds a tangy richness; omit if preferred.
- Make sure to slice potatoes thinly to ensure they cook fully in the baking time.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make it gluten-free, verify the cream of mushroom soup you use is gluten-free or make your own.
Keywords: beef casserole, creamy beef and potato, one-pot meal, easy dinner, baked casserole, comfort food, ground beef recipe
