Description
A hearty one-dish meal featuring ground beef, tender potatoes, and mixed vegetables in a creamy sauce. This comforting casserole feeds the whole family with minimal cleanup required.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 4 large russet potatoes, peeled and sliced ¼-inch thick
- 1 large yellow onion, sliced
- 2 cups frozen mixed vegetables
- 1 can (10.75 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ cup fresh parsley, chopped (optional)
Instructions
- 1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
- 2. Brown ground beef in olive oil, season with salt, pepper, garlic and onion powder. Drain excess fat.
- 3. Sauté sliced onions in same pan until softened, about 5 minutes.
- 4. Whisk cream of mushroom soup with milk, thyme, and paprika until smooth.
- 5. Layer half the potatoes in baking dish, season with salt and pepper.
- 6. Add ground beef, then onions, then frozen vegetables.
- 7. Top with remaining potatoes in overlapping pattern.
- 8. Pour soup mixture evenly over casserole.
- 9. Cover with foil and bake 45 minutes.
- 10. Remove foil, add ¾ cup cheese, bake uncovered 20-25 minutes until potatoes are tender.
- 11. Rest 10 minutes before serving. Garnish with remaining cheese and parsley.
Notes
Store leftovers up to 4 days refrigerated. Can be assembled 24 hours ahead – add 10-15 minutes to covered baking time.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g