Creamy One-Pot Beef and Potato Casserole
A hearty and creamy casserole made with ground beef, potatoes, and a delicious creamy mixture, all baked in one pot for easy preparation and clean-up.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cups thinly sliced russet or Yukon gold potatoes
- 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
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Fresh parsley, for garnish
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- In a skillet, brown ground beef with chopped onion. Season with salt, pepper, and paprika. Drain excess fat.
- In a bowl, mix cream of mushroom soup, milk, and sour cream until smooth.
- Spread cooked beef in the bottom of a greased 9x13 baking dish.
- Layer thinly sliced potatoes evenly over the beef.
- Pour the creamy mixture over the potatoes, spreading to cover.
- Sprinkle shredded cheddar cheese over the top.
Baking
- Cover the baking dish with foil and bake for 45 minutes.
- Remove foil and bake an additional 15 minutes until top is golden and bubbly.
- Let rest for 5-10 minutes before serving. Garnish with parsley.
Notes
Serve with a fresh green salad or steamed vegetables. For a complete meal, pair with crusty bread. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.