Beef Casserole with Potatoes (Print)
Hearty layers of beef, potatoes and cheese baked with creamy soups and topped with crispy fried onions.
# Ingredients:
→ Meat & Dairy
01 -
450g lean ground beef
02 -
225g cheddar cheese, grated
03 -
60ml milk
→ Produce
04 -
1 small yellow onion, finely diced
05 -
4 medium russet potatoes, peeled and thinly sliced
→ Pantry
06 -
1 can (285g) cream of chicken soup
07 -
1 can (285g) cream of potato soup
08 -
5ml Worcestershire sauce
09 -
5ml Creole seasoning
10 -
80g crispy French fried onions
11 -
Salt and freshly ground black pepper to taste
# Directions:
01 -
Preheat oven to 180°C (350°F).
02 -
Distribute ground beef evenly across the bottom of a 25cm cast iron skillet or casserole dish. Season with salt and pepper.
03 -
Scatter diced onions over the beef layer.
04 -
Layer sliced potatoes evenly over the onions.
05 -
Sprinkle grated cheddar cheese across the potato layer.
06 -
In a mixing bowl, whisk together cream of chicken soup, cream of potato soup, Worcestershire sauce, milk, and Creole seasoning until smooth and well combined.
07 -
Pour sauce mixture evenly over the layered ingredients, ensuring complete coverage.
08 -
Cover tightly with aluminum foil and bake for 90 minutes until potatoes are tender and beef is fully cooked.
09 -
Remove foil and sprinkle crispy fried onions over the top of the casserole.
10 -
Place under broiler for 2-3 minutes until onions are golden brown and crispy.
11 -
Remove from oven and allow to rest for 5 minutes before serving hot.
# Notes:
01 -
This casserole can be assembled up to 24 hours in advance and refrigerated until ready to bake.
02 -
Increase baking time by 15 minutes if cooking from refrigerated state.