Description
This Southern Five-Layer Beef Casserole is a hearty and comforting dish featuring layers of seasoned ground beef, creamy mushroom soup, diced tomatoes with green chilies, thinly sliced potatoes, and melted cheddar cheese. Baked to perfection, this casserole combines rich flavors and textures, making it a perfect family dinner or potluck favorite.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
Layers and Topping
- 3 large potatoes, peeled and thinly sliced
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent the casserole from sticking.
- Cook Beef Mixture: Heat olive oil in a skillet over medium heat, then add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and onions are tender, then drain any excess fat to reduce grease.
- Simmer Sauce: Stir in cream of mushroom soup, diced tomatoes with green chilies, salt, black pepper, and paprika. Allow the mixture to simmer for 5 minutes so the flavors meld, then remove from heat.
- Layer Potatoes: Arrange half of the thinly sliced potatoes evenly on the bottom of the prepared baking dish, creating the first layer.
- Add Beef Layer: Spread half of the cooked beef mixture evenly over the potatoes layer.
- First Cheese Layer: Sprinkle ½ cup of shredded cheddar cheese over the beef layer to add creaminess and flavor.
- Repeat Layers: Repeat with the remaining sliced potatoes followed by the rest of the beef mixture.
- Top with Cheese: Finish by topping the casserole with the remaining shredded cheddar cheese.
- Bake Covered: Cover the casserole with foil and bake in the preheated oven for 45 minutes to allow the potatoes to soften and flavors to blend.
- Bake Uncovered: Remove the foil and continue baking for another 10-15 minutes until the cheese is melted, bubbly, and the potatoes are fully tender.
- Rest: Let the casserole rest for 5 minutes after baking to set and cool slightly for easier serving.
- Garnish and Serve: Spoon sour cream over each serving and sprinkle with fresh chopped parsley for a fresh, creamy finish.
Notes
- For easier slicing, use a mandoline to slice potatoes evenly thin.
- If you prefer a spicier casserole, add a pinch of cayenne pepper to the beef mixture.
- You can substitute cream of mushroom soup with cream of celery or chicken soup for a different flavor.
- Make sure to drain excess fat after cooking the beef to avoid a greasy casserole.
- This casserole reheats well and can be made a day ahead and refrigerated before baking.
