|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 60g||77%|
|Saturated Fat 32g||160%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This ground beef and potato casserole has undergone changes over the years, but it has stayed consistently easy!
Recently, I decided to partially cook the potatoes to ensure they would become tender, and I added liquid and some sour cream to the soup mixture. One user commented that she used hash brown potatoes instead of fresh potatoes. That sounds like an excellent option as well. Feel free to experiment!
- 3 large potatoes
- Optional: 1 tablespoon vegetable oil
- 1 1/2 pounds lean ground beef (browned)
- 1/2 cup onion (chopped)
- 1 (6 to 8-ounce) can or jar sliced mushrooms (drained)
- Kosher salt
- Freshly ground black pepper
- 2 medium carrots (shredded or julienned)
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 3/4 cup milk
- 1/2 cup sour cream
- 1 1/2 cups cheddar cheese (shredded, about 4 ounces or more)
Gather the ingredients.
Peel the potatoes and cut into 1/2-inch or slightly smaller dice. You should have about 5 or 6 cups. Put the potatoes in a saucepan and cover with water.
Bring the potatoes to a boil. Reduce the heat to medium-low, cover the pan, and boil for about 4 to 5 minutes, or until just tender. Drain well and set aside.
Heat the oven to 350 F (180 F C/Gas 4). Lightly butter a 2 1/2- to 3-quart baking dish.
Place a large skillet or sauté pan over medium heat and add the vegetable oil. Add the ground beef and chopped onions to the pan. Cook, stirring frequently until onions are tender and the beef is no longer pink. Add the mushrooms, if using. Drain off excess fat. Taste and season with salt and pepper.
Transfer the beef and onion mixture to the prepared casserole dish.
Add the diced potatoes and sprinkle with salt and pepper.
Sprinkle the shredded carrots over the potatoes.
Combine the soup, sour cream, and milk; stir to blend. Spoon the mixture evenly over the top of the casserole.
Cover tightly with foil and bake for 50 minutes, or until the vegetables are tender.
Remove the foil and sprinkle shredded cheese over top of the casserole; bake for about 5 to 10 minutes longer, or until cheese is melted.