Description
A comforting and hearty one-dish casserole made with ground beef, tender potatoes, vegetables, and creamy cheese sauce. Perfect for easy weeknight dinners or make-ahead meals.
Ingredients
- 2 pounds russet potatoes, peeled and diced
- 1 pound lean ground beef
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup frozen mixed vegetables
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch casserole dish. Spread diced potatoes in an even layer in the dish.
- In a skillet over medium heat, cook ground beef and chopped onion until beef is browned and onion soft. Drain excess grease. Add garlic and mixed vegetables, cook 2 more minutes. Season with salt and pepper.
- Transfer the beef mixture over the potatoes in the casserole dish.
- In a bowl, mix cream of mushroom soup, milk, sour cream, Worcestershire sauce, Italian seasoning, and 1 cup of cheddar cheese. Pour over beef and potatoes, stirring gently to coat.
- Cover with foil and bake for 45 minutes. Remove foil, top with remaining 1 cup cheese, and bake uncovered for 10–15 more minutes until cheese is melted and potatoes are tender.
- Let rest for 5 minutes before serving.
Notes
- Substitute Yukon Gold potatoes for a creamier texture.
- Use cream of chicken soup if preferred.
- Mix up the cheese with Colby Jack or mozzarella.
- Add extra vegetables like bell peppers or broccoli for variation.
- Make ahead and refrigerate before baking—add a few extra minutes to bake time.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg