Cheesy Potato and Ground Beef Bake

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  1. Preheat oven to 375°F (190°C).
  2. In a skillet over medium heat, cook the ground beef and diced onions until the beef is browned and onions are soft (5-7 minutes).
  3. Add garlic, salt, pepper, paprika, and oregano, cooking for another minute.
  4. Stir in cream of mushroom soup and beef broth, then simmer for 2 minutes. Remove from heat and set aside.

Step 2: Prepare the Cheese Sauce

  1. In a saucepan, melt butter over medium heat.
  2. Stir in flour, cooking for 1 minute to remove the raw flour taste.
  3. Slowly whisk in milk, stirring until smooth.
  4. Add cheddar cheese and mustard powder, stirring until melted and creamy. Remove from heat.

Step 3: Assemble the Casserole

  1. Grease a 9×13-inch baking dish.
  2. Spread half of the sliced potatoes in the bottom of the dish. Season with salt, garlic powder, onion powder, and pepper.
  3. Spread half of the beef mixture over the potatoes.
  4. Pour half of the cheese sauce over the beef.
  5. Repeat layers with remaining potatoes, beef, and cheese sauce.
  6. Sprinkle mozzarella or extra cheddar on top.

Step 4: Bake

  1. Cover with foil and bake for 40 minutes.
  2. Remove foil and bake for 15-20 minutes, until the cheese is golden and bubbly.
  3. Let it rest for 10 minutes before serving.

Serving and Storage Tips

  • Serve hot, garnished with chopped parsley.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in the oven at 350°F (175°C) or microwave in 30-second intervals.
  • Freezing: Assemble the casserole (without baking) and freeze for up to 2 months. Thaw overnight before baking.

Variants

  1. Mexican-Inspired Version: Add 1 teaspoon taco seasoning to the beef and top with sliced jalapeños.
  2. Creamier Version: Mix in ½ cup sour cream with the cheese sauce for extra richness.
  3. Vegetarian Option: Swap ground beef for mushrooms and black beans.
  4. Extra Crunchy Topping: Add crushed Ritz crackers or breadcrumbs on top before baking.

FAQ

1. Can I use pre-cooked potatoes?
Yes! Parboil the potato slices for 5 minutes to speed up baking.

2. Can I use frozen hash browns instead of sliced potatoes?
Absolutely! Just layer them as you would with fresh potatoes.

3. Can I substitute the cheese?
Yes! Try pepper jack for spice, gouda for richness, or Monterey Jack for creaminess.

4. Can I make this in advance?
Yes! Assemble and refrigerate up to 24 hours ahead before baking.

5. What should I serve with this dish?
A fresh salad, roasted veggies, or garlic bread pair well with this casserole.

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