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–+ servings

Country Classic Casserole

BeefCasseroleDiner-Style
Time :1 hour 30 minutes
Yield :6 servings
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The Scoop

Ground beef, tender potatoes, creamy mushroom sauce, and two kinds of melty cheese walked into a casserole dish and knew exactly what they were doing.
Layers of savory beef and thin-sliced potatoes bake together until bubbling and golden, then get finished with fresh green onions for a little crunch.
Hack it:
Swap the ground beef for Italian sausage, ground turkey, or a beef-and-pork blend.
Add mushrooms, bell peppers, spinach, or caramelized onions between the layers.
Try Gruyère, Monterey Jack, Pepper Jack, or smoked cheddar in place of the cheese blend.
Add smoked paprika, garlic powder, Worcestershire sauce, or red pepper flakes to the beef for extra flavor.
Swap the russet potatoes for sweet potatoes or Yukon Golds for a different texture.
Finish with crispy bacon, fried onions, fresh parsley, or chives for extra crunch and flavor.
Leftovers:
Crisp slices in a skillet and top with a fried egg for a seriously good breakfast.
Chop the casserole and use it as a filling for breakfast burritos with salsa and avocado.
Stuff leftovers into bell peppers and bake until the peppers are tender.
Turn the beef and potato mixture into a loaded hash with extra cheese and green onions.
Reheat a portion and serve it with a simple green salad for an easy next-day dinner.

Ingredients

  • 1 pound lean ground beef
  • 1 cup onions, diced
  • 1 (10.5-ounce) can condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 2 pounds russet potatoes, thinly sliced
  • 2 cups mozzarella and cheddar cheese blend, shredded
  • 1/2 cup green onions, chopped

Directions

  • Preheat the oven to 350 degrees F.
  • Grease a 9x13-inch baking dish with cooking spray.
  • Place a large skillet over medium-high heat.
  • Add the ground beef and the onions to the skillet and cook, crumbling the beef as it cooks, until no pink remains, about 5-7 minutes.
  • Transfer the skillet from the heat.
  • In a large mixing bowl, add the cream of mushroom soup, the milk, the sour cream, the salt, the pepper, and the Italian seasoning, whisking well to combine.
  • Layer 1/2 of the potatoes in the bottom of the prepared baking dish, spreading them out evenly.
  • Spread 1/2 of the soup mixture over the potato layer in the baking dish.
  • Spread 1/2 of the beef mixture over the soup layer in the baking dish.
  • Sprinkle 1 cup of the cheese over the ground beef in the baking dish.
  • Repeat the layers, starting with the potatoes and ending with the cheese.
  • Cover the dish with aluminum foil and bake for 50 minutes.
  • Remove the foil and bake until the top is golden-brown and bubbly, about 15 minutes.
  • Allow the casserole to rest for 5 minutes.
  • Sprinkle the top with the green onions and serve.
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