Meat and Potato Casserole

A hearty, comforting baked dish that layers tender sliced potatoes, savory seasoned ground beef, and a rich, creamy mushroom sauce—topped with golden melted cheese. This family-favorite casserole is simple to assemble, deeply satisfying, and perfect for weeknight dinners, meal prep, or potlucks. With its old-fashioned home-cooked flavor and minimal cleanup, it’s comfort food at its finest.

Why You’ll Love This Recipe

This isn’t just dinner—it’s warmth on a plate. With soft potatoes, juicy beef, aromatic herbs, and a velvety cream-of-mushroom base, every bite feels like a hug from the inside out. The long bake time allows the flavors to meld beautifully while the cheese melts into a golden crust. Best of all? It’s made with pantry staples and comes together in minutes before going straight into the oven.

Perfect for:

• Busy weeknights
• Freezer-to-table meals
• Holiday side dishes or main courses
• Feeding hungry families

Ingredients

For the Filling

• 1 lb (450g) ground beef (80/20 blend recommended)
• 1 medium onion, chopped (~¾ cup)
• 5 medium potatoes (about 2 lbs), peeled and thinly sliced (~4–5 cups)
• 1 (10.75 oz) can condensed cream of mushroom soup
• ½ cup beef broth (low-sodium if preferred)
• ¼ cup heavy whipping cream (or half-and-half for lighter version)
• 1 tsp dried rosemary (crush between fingers for best flavor)
• ½ tsp garlic powder
• Salt and freshly ground black pepper, to taste

For Topping & Layering

• 1½ cups shredded cheddar, Colby jack, or your favorite melting cheese

Optional Add-Ins

• ½ cup frozen peas or corn
• 1 tbsp Worcestershire sauce (for umami depth)
• Sliced mushrooms sautéed with onions

Step-by-Step Instructions

1. Preheat Oven

• Preheat oven to 350°F (175°C).
• Lightly grease a 9×13-inch baking dish with butter, oil, or nonstick spray.

2. Cook the Beef & Onions

In a large skillet over medium-high heat:

• Add ground beef and chopped onion.
• Cook 6–8 minutes, breaking apart the meat as it browns, until no pink remains and onions are soft.
• Drain any excess fat to prevent greasiness.

3. Make the Creamy Sauce

In a bowl:

• Whisk together cream of mushroom soup, beef broth, heavy cream, rosemary, garlic powder, salt, and pepper until smooth and well blended.

4. Assemble the Layers

In the prepared baking dish, layer in this order:

First Layer: Half of the sliced potatoes, arranged in an even layer.

Second Layer: One-third of the soup mixture, spread gently.

Third Layer: Half of the cooked beef mixture.

Fourth Layer: Remaining potatoes.

Fifth Layer: Another third of the soup mixture.

Sixth Layer: Remaining beef mixture.

Final Layer: Pour remaining soup mixture over the top.

Top with Cheese: Sprinkle 1½ cups shredded cheese evenly across the surface.

5. Bake Covered

• Cover tightly with aluminum foil.
• Bake 1 hour and 30 minutes, until:
  • Potatoes are fork-tender
  • Cheese is melted and bubbly underneath

6. Uncover & Finish (Optional)

• Remove foil and return to oven for 5–10 minutes if you want a deeper golden top.
• Let rest 5–10 minutes before serving—this helps the layers set for cleaner scooping.

Serve warm and enjoy!

You Must Know

• Slice potatoes evenly (~⅛ inch thick)—uniform cuts cook evenly.
• Use full-fat dairy —low-fat versions may curdle or thin out.
• Drain beef well —prevents sogginess and improves texture.
• Don’t skip resting time —hot casseroles fall apart when scooped too soon.
• Make ahead? Yes—it tastes even better the next day!

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in oven at 350°F for 15 mins (best texture). Microwave works but may soften cheese.
• Freeze before baking: Wrap tightly and freeze up to 3 months. Thaw overnight before baking (+15 mins).

Ingredient Substitutions

Serving Suggestions

• Serve with steamed green beans, broccoli, or a crisp garden salad.
• Great for lunchboxes (reheat safely).
• Double the batch and freeze half for future comfort.
• Pair with garlic bread or dinner rolls for dipping.

Cultural Context

Born from American “hotdish” culture—especially strong in the Midwest—this recipe honors the tradition of combining protein, starch, and canned soup into one satisfying bake. Found at church basements, school events, and Sunday dinners alike, it’s real food made for real life: affordable, filling, and deeply comforting.

Pro Tips

• Double the recipe? Yes—perfect for large families or freezing.
• Want more veggies? Stir spinach, zucchini, or bell peppers into the beef layer.
• Make ahead: Assemble 1–2 days in advance. Refrigerate and bake when ready (+10 mins).
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen hash browns instead of fresh potatoes?
A: Yes! Use 4 cups thawed and drained frozen diced potatoes—skip peeling and slicing.

Q: Why did my potatoes come out hard?
A: Likely underbaked or too thick. Slice thin and bake covered long enough.

Q: Is this gluten-free?
A: Only if using GF soup and verifying all ingredients.

Q: Can I make it without heavy cream?
A: Yes—use whole milk or extra broth (add 1 tbsp flour to thicken).

Q: Can I prep it ahead?
A: Absolutely! Assemble and refrigerate overnight. Bake when ready (+5–10 mins).

Allergy Information

Contains: dairy (cheese, cream), wheat (in most soups and breadcrumbs).
Gluten-free option: Use certified GF soup and verify all ingredients.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on canned soups and pre-made ingredients.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings

• Calories: 420
• Fat: 24g
• Saturated Fat: 12g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 5g
• Protein: 23g
• Sodium: 780mg

This casserole doesn’t shout. It emerges golden from the oven, bubbling and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with a spoon, a smile, and someone who says, “Let’s make it together.”