Description
This savory Meat & Potato Casserole combines lean ground beef or venison with thinly sliced potatoes, layered in a creamy mushroom sauce and topped with melted cheese. Baked to tender perfection, it makes a hearty, comforting meal that’s perfect for family dinners or meal prepping.
Ingredients
Scale
Meat Mixture
- 1 lb. lean ground beef or venison
- 1 onion, chopped
- 1 tsp garlic powder (optional)
- 1 tsp paprika (optional)
- 1 tsp rosemary (optional)
- Salt and pepper to taste
Main Layers
- 3 cups thinly sliced potatoes (about 5 potatoes)
- 1 1/2 cups cream of mushroom soup (1 can)
- 1/2 cup stock (any kind)
- 1/4 cup milk or cream
- 1 1/2 cups shredded cheese
Instructions
- Preheat Oven: Set the oven to 350°F (175°C) and grease an 11×7-inch glass baking dish to prevent sticking.
- Cook Meat: In a skillet over medium heat, cook the chopped onion and ground meat until well browned. Stir in garlic powder, paprika, rosemary, salt, and pepper. Drain any excess grease.
- Prepare Sauce: In a bowl, whisk together the cream of mushroom soup, stock, milk, salt, and pepper until smooth and well combined.
- Layer Ingredients: Arrange half of the thinly sliced potatoes evenly in the greased baking dish. Pour a portion of the soup mixture over the potatoes. Add half of the cooked meat and sprinkle half of the shredded cheese on top. Repeat the layers with remaining potatoes, soup mixture, meat, and cheese.
- Bake: Cover the dish with greased aluminum foil (greased side down to prevent sticking) and bake in the preheated oven for 1 to 1.5 hours, or until the potatoes are tender when pierced with a fork.
- Serve: Let the casserole cool for a few minutes before serving to allow it to set and make serving easier.
Notes
- Using cream of mushroom soup may affect the gluten-free status of the dish; look for gluten-free soup alternatives if needed.
- For a richer flavor, substitute milk with cream in the sauce.
- Drain excess grease from cooked meat to reduce fat content.
- To save time, you can pre-cook the potatoes slightly by parboiling them before layering.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
