Description
This Cheesy Potato Beef Bake is a hearty and comforting casserole featuring layers of seasoned ground beef, tender potatoes, savory mushroom and chicken soups, and melted cheddar cheese. Perfect for a family dinner, this dish combines creamy textures with flavorful beef and vegetables, baked to a golden perfection.
Ingredients
Scale
Beef Mixture
- 2 pounds ground beef
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup diced onion (about ½ a large onion)
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
Potato Layer
- 2 pounds russet potatoes
Sauce
- 1 (12-ounce) can evaporated milk
- 1 (10.5-ounce) can cream of mushroom soup
- 1 (10.5-ounce) can cream of chicken soup
Toppings
- 3 cups shredded cheddar cheese, divided
- 1 cup fried onions
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13 x 2-inch baking dish with pan spray to prevent sticking.
- Cook the Beef: In a skillet over medium-high heat, cook the ground beef until fully browned. Season with salt and pepper for flavor.
- Sauté Vegetables: Add diced onions and both red and green bell peppers to the skillet with the beef. Cook until the vegetables are softened. Drain off any excess fat from the skillet.
- Prepare Potatoes: Peel and thinly slice the russet potatoes. Soak the slices in cold water to remove excess starch, then pat them dry thoroughly before layering.
- Mix Sauces: In a mixing bowl, combine the evaporated milk with the cream of mushroom and cream of chicken soups. Stir until well blended.
- Layer the Casserole: In the prepared baking dish, alternate layers starting with a layer of potato slices, followed by a portion of the beef and vegetable mixture, then some of the sauce mixture, and a sprinkling of shredded cheddar cheese. Repeat the layering until all ingredients are used up, finishing with cheese on top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 75-80 minutes, until the potatoes are tender.
- Broil for Golden Top: Remove the foil and broil the casserole briefly until the top is golden and bubbly, watching carefully to avoid burning.
- Rest and Serve: Let the casserole sit for 10 minutes before serving to allow it to set and cool slightly for easier serving.
Notes
- Soaking the potatoes removes excess starch and helps achieve a creamier texture in the casserole.
- Swapping out bell peppers for other vegetables such as mushrooms or zucchini can add variety.
- Use freshly shredded cheddar cheese for better melting and flavor compared to pre-shredded.
- To make this dish ahead, assemble and refrigerate the casserole for up to 24 hours before baking.
