1.5 lbs ground beef (85/15 lean-to-fat ratio)
1 large onion, diced
2 cloves garlic, minced
1 tsp dried oregano
1 tsp paprika
Kosher salt and black pepper to taste
4-5 large russet potatoes, peeled and thinly sliced (⅛ inch thick)
2 cups shredded cheddar cheese, divided
1 (10.5 oz) can cream of mushroom soup (or celery soup)
½ cup sour cream or Greek yogurt
½ cup milk or beef broth
Fresh parsley, chopped (for garnish)
Optional Add-Ins & Variations:
2 cups frozen mixed vegetables (peas, carrots, corn)
½ cup grated Parmesan cheese for topping
1 tbsp Worcestershire sauce in the meat mixture
Sliced mushrooms sautéed with the onion
Ingredient Role & Substitution Guide
| Ingredient | Why It Matters | Best Substitutions |
|---|---|---|
| Ground Beef | The hearty, savory base of the casserole. | Ground turkey, chicken, or pork. |
| Russet Potatoes | Become tender and creamy as they bake, forming a perfect layer. | Yukon Gold potatoes (no need to peel). |
| Cream of Mushroom Soup | Acts as the creamy, flavorful sauce binder. | Cream of celery or chicken soup. For a from-scratch version, see FAQ. |
| Sour Cream | Adds tanginess and incredible creaminess to the sauce. | Plain Greek yogurt or mayonnaise. |
| Cheddar Cheese | Provides the classic, melty, cheesy goodness. | A Mexican blend, Colby Jack, or Monterey Jack. |
Crafting Perfection: Your Foolproof Step-by-Step Guide
Follow these steps for a perfectly cooked, creamy, and golden casserole every time.
Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Brown the Meat: In a large skillet over medium-high heat, cook the ground beef and onion until the beef is no longer pink and the onion is soft. Drain any excess grease. Add the garlic, oregano, paprika, salt, and pepper. Cook for one more minute. If using, stir in frozen vegetables.
Make the Creamy Sauce: In a medium bowl, whisk together the cream of mushroom soup, sour cream, and milk until smooth.
Assemble the Casserole:
Layer 1: Spread the cooked meat mixture evenly in the bottom of the prepared baking dish.
Layer 2: Sprinkle 1 cup of the shredded cheddar cheese over the meat.
Layer 3: Arrange the thinly sliced potatoes over the cheese in an even layer, overlapping slightly.
Layer 4: Pour the creamy sauce evenly over the potatoes, spreading it to cover them completely.
Cover and Bake: Cover the dish tightly with foil. Bake for 50 minutes.
Add Cheese and Crisp: Remove the foil. Sprinkle the remaining 1 cup of cheddar cheese over the top. Bake, uncovered, for another 15-20 minutes, or until the potatoes are tender (easily pierced with a knife), the sauce is bubbly, and the cheese is golden brown.
Rest and Serve: Remove from the oven and let it rest for 10-15 minutes before serving. This allows the sauce to thicken and makes serving easier. Garnish with fresh parsley.
Pro-Tips for the Absolute Best Results
Slice Potatoes Thinly and Evenly: This is crucial for ensuring they cook through at the same time. Use a mandoline for best results.
Don't Skip the Draining: Draining the fat from the ground beef prevents the casserole from being greasy.
Covering is Key: The initial covered baking time is essential for steaming the potatoes until they are tender.
Check for Doneness: The potatoes should be completely soft. If they're still firm after the allotted time, cover and bake for another 10-15 minutes.
Let it Rest: This step is non-negotiable! It allows the layers to set, making it much easier to cut clean portions.
Serving, Pairing, and Storing Your Masterpiece
Serving: Scoop out generous portions onto plates. It’s a complete meal on its own!
What to Serve With It:
A simple green salad with a tangy vinaigrette
Crusty bread or dinner rolls to soak up the sauce
Steamed green beans or roasted broccoli
Storing & Reheating:
Storing: Let the casserole cool completely, then cover tightly or transfer portions to airtight containers. Store in the refrigerator for up to 4 days.
Reheating: Reheat individual portions in the microwave. For a larger portion, reheat in a 350°F oven covered with foil for 15-20 minutes, until warmed through.
Frequently Asked Questions (FAQ)
Q: Can I make this without canned soup?
A: Yes! Create a simple sauce by melting 3 tbsp butter, whisking in ¼ cup flour, and cooking for 1 minute. Slowly whisk in 1 ½ cups of milk and ½ cup of beef broth until smooth and thickened. Remove from heat and stir in ½ cup sour cream. Use this in place of the canned soup and milk.
Q: Can I use raw potatoes? Do I need to boil them first?
A: No pre-boiling needed! The long, covered baking time steams and tenderizes the raw potato slices perfectly. Just ensure they are sliced very thinly (⅛ inch).
Q: Can I assemble this casserole ahead of time?
A: Absolutely! You can assemble the entire casserole, cover it tightly with plastic wrap and foil, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the baking time since it will be cold.
Q: Can I freeze this casserole?
A: You can freeze it before or after baking. For best results, assemble without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. The creamy sauce may separate slightly upon thawing but will still taste great.
