Meat and Potato Casserole

There’s something inherently comforting about a hearty casserole, especially one that combines tender meat and flavorful potatoes. The Meat and Potato Casserole is a timeless dish that brings together savory ground beef, creamy mushroom soup, and layers of tender potatoes all topped with melted cheese. This dish is perfect for family dinners, potlucks, or any occasion where you want to serve something warm and satisfying.

I first encountered this dish at a family reunion. My grandmother, known for her exceptional cooking, brought this casserole to the table, and it was love at first bite. The combination of flavors and textures was so comforting that it instantly became a family favorite. Over the years, I’ve tweaked the recipe slightly, but the essence of my grandmother’s original dish remains. It’s a recipe that’s not only delicious but also easy to prepare, making it a staple in my home.

INGREDIENTS:

1 ½ cups cream of mushroom soup (homemade or canned)

1 teaspoon each of garlic powder, paprika, or rosemary (optional)

1 pound lean ground beef or venison

1 onion, chopped

½ cup stock (any kind)

¼ cup milk or cream

3 cups thinly sliced potatoes (about 5 potatoes)

Salt and pepper to taste

DIRECTIONS:

1. Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that the oven is ready to bake the casserole evenly.

2. Prepare the Baking Dish

Grease an 11×7-inch glass baking dish with cooking spray. This will prevent the casserole from sticking and make for easier cleanup.

3. Cook the Meat

Place a frying pan on the stove and turn the heat to medium.

Add the ground beef, chopped onions, and your choice of seasonings (garlic powder, paprika, or rosemary). Season with salt and pepper to taste.

Cook the mixture for a few minutes, stirring occasionally, until the meat is browned and crumbly and the onions are softened.

Discard any accumulated fat by draining the meat mixture in a colander or using a spoon to remove the fat from the pan.

4. Prepare the Soup Mixture

In a mixing bowl, combine the cream of mushroom soup, stock, and milk or cream. Stir until the mixture is well blended. This will be the creamy sauce that ties the casserole together.

5. Layer the Casserole

Arrange half of the thinly sliced potatoes in an even layer at the bottom of the prepared baking dish.

Pour about a quarter of the soup mixture over the potatoes, spreading it evenly.

Scatter half of the browned meat mixture over the soup and potatoes.

Sprinkle about half of the shredded cheese over the meat layer.

Repeat the layers: add another layer of potatoes, pour over more soup mixture, add the remaining meat, and top with the rest of the cheese.

6. Bake the Casserole

Cover the baking dish with aluminum foil. This helps to retain moisture and ensures the potatoes cook through.

Place the dish in the preheated oven and bake for about 1 to 1 ½ hours. Check for doneness by inserting a fork into the potatoes; they should be tender when done.

7. Rest and Serve

Once the casserole is cooked, remove it from the oven and let it rest for a few minutes at room temperature. This allows the flavors to meld together and makes it easier to serve.

Cut into portions and serve warm. Enjoy the comforting flavors and textures of this delicious casserole.