Put raw ground beef in casserole. 5 ingredients later: Cozy winter dinner

This Ground Beef and Potato Bake is a quintessential “meat and potatoes” dinner that is both budget-friendly and incredibly satisfying. The thinly sliced potatoes absorb the savory juices from the beef and the cream of mushroom soup, resulting in a dish that tastes like a cross between a shepherd’s pie and scalloped potatoes.

Ground Beef and Potato Bake

Ingredients:

Directions:

Step 1: Prep and Brown: Preheat your oven to 375°F. In a skillet over medium heat, cook the 1 lb of ground beef and chopped onion until the meat is fully browned and the onions are soft. Drain off any excess grease to keep the casserole from becoming oily.

Step 2: Start the Layers: In a large baking dish, arrange 1/2 of your thinly sliced potatoes in an even layer. Top the potatoes with 1/2 of the cooked beef and onion mixture. Season this layer generously with salt and pepper.

Step 3: Add the Cream and Cheese: Spread 1/2 of the can of cream of mushroom soup over the beef, then sprinkle with 1/2 cup of the shredded cheddar cheese.

Step 4: Repeat and Cover: Repeat the process using the remaining potatoes, beef, soup, and cheese. Cover the dish tightly with aluminum foil to trap the steam, which is what cooks the potatoes through.

Step 5: Bake: Bake for 45 minutes with the foil on. Then, remove the foil and bake for an additional 15 minutes. This final stretch allows the cheese to become golden and bubbly and lets any excess moisture evaporate.

Step 6: Rest and Serve: Let the dish sit for about 5/10 minutes before serving. This rest period allows the sauce to thicken slightly so it stays on the potatoes when scooped.