MEAT AND POTATO CASSEROLE
This Meat and Potato Casserole is a deeply satisfying, layered comfort dish that utilizes a “double-steam” method to ensure the thinly sliced potatoes become buttery and tender. By whisking together Cream of Mushroom soup, beef broth, and heavy whipping cream, you create a high-moisture savory gravy that poaches the potatoes while they bake under a tight foil seal. The addition of dried rosemary and garlic powder infuses the ground beef with an earthy, rustic aroma, all topped off with a molten layer of shredded cheese.
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Meat and Potato Casserole
Ingredients:
| Ingredient | Quantity |
| Potatoes (peeled and thinly sliced) | 5 medium |
| Ground beef | 1 lb |
| Cheese (shredded) | 1 1/2 cups |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Onion (chopped) | 1 medium |
| Beef broth | 1/2 cup |
| Heavy whipping cream | 1/4 cup |
| Dried rosemary | 1 tsp |
| Garlic powder | 1/2 tsp |
Step-by-Step Directions:
Step 1: The Savory Base: Preheat your oven to 350°F. In a skillet, brown the ground beef with the chopped onion over medium-high heat until the onions have softened. Drain the excess grease thoroughly.
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Tip: Draining the fat is a vital “mechanical” step. If left in, the grease will mix with the cream and broth, preventing the sauce from emulsifying and resulting in an oily pool at the bottom of your dish.
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Step 2: The Infused Sauce :In a mixing bowl, whisk together the soup, cream, beef broth, rosemary, and garlic powder.
Tip: Whisk until completely smooth. The heavy cream and broth thin out the condensed soup just enough to allow it to seep between the tight layers of sliced potatoes, ensuring every slice is seasoned and cooked evenly.
Step 3: The Layered Build: In a greased 9×13-inch dish, layer half the potatoes, 1/3 of the sauce, and half the meat. Repeat the layers, finishing with the final 1/3 of the sauce and a generous blanket of shredded cheese.
Step 4: The Low & Slow Bake: Cover the dish tightly with aluminum foil. Bake for 1 hour / 30 minutes.
The Mechanical Secret: Because the potatoes are raw and sliced, they require a long bake time. The foil traps the steam from the broth and cream, which “pressure-cooks” the potato starch until it is fork-tender.
Step 5: The Essential Rest: Remove from the oven and let the casserole sit for 10 minutes.
Tip: During this rest, the potatoes will re-absorb any excess liquid, “locking” the layers together so you can scoop out clean, structured portions rather than a loose pile of meat and potatoes.
