Serves 5
275 cal · 60 min
Potato Beef Casserole
Recipe GLPR7a2a4253fe72be
A comforting one-dish meal featuring seasoned ground beef and creamy mushroom sauce layered with tender sliced potatoes, baked until bubbly and golden.
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Ingredients
1 medium onion
1/2 pound ground beef (85% lean)
5 medium potatoes
1 can (10.75 ounces) reduced-sodium cream of mushroom soup
1/2 cup water
Directions
Wash your hands thoroughly with soap and warm water. Preheat your oven to 350°F.
Peel the onion and dice it into 1/4-inch pieces.
In a large skillet over medium-high heat, cook the ground beef and diced onion together, breaking the beef apart with a spoon as it cooks. Continue until the beef is completely browned with no pink remaining (160°F internal temperature), approximately 5–7 minutes.
Carefully drain off the excess fat from the skillet, leaving the cooked beef and onion in the pan.
Stir the cream of mushroom soup and water into the beef mixture until well combined. Set aside.
Scrub the potatoes under cold running water with a vegetable brush to remove any dirt. Pat them dry with a clean towel.
Slice the potatoes into 1/2-inch-thick pieces. Arrange the sliced potatoes in a single layer on the bottom of a 9×13-inch casserole dish.
Spread the beef and mushroom soup mixture evenly over the layer of potatoes.
Cover the casserole with aluminum foil and place it in the preheated 350°F oven. Bake for 45 minutes until the potatoes are tender when pierced with a fork and the mixture is bubbling around the edges. Remove the foil for the last 10 minutes of baking to allow the top to brown slightly if desired.
