Scalloped Potato and Ground Beef Casserole
- Preparing Time: 1 hour
- Total Time: 2 hours
- Served Person: 8
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1/4 cup grated parmesan cheese
- 2 lbs ground beef
- sauce
- fresh ground black pepper
- 1 medium onions chopped
- 1 small green bell peppers seeded and chopped (optional)
- 4 garlic cloves finely chopped ( or to taste)
- 1/2 teaspoon dried chili pepper flakes ( adjust to taste) (optional)
- 1 teaspoon seasoning salt or 1/2 teaspoon white salt
- 1/2 teaspoon fresh ground black pepper ( or to taste)
- 5 - 6 russet potatoes ( peeled and sliced thinly, or use as many as desired)
- 2 cups shredded cheddar cheese ( or to taste)
- 2 (10 3/4 ounce) cans condensed cream of chicken soup undiluted ( using any other flavor of soup will not be as good)
- 1 small onions chopped ( about 1/3 cup)
- 3/4 cup light cream (milk)
- 1/2 teaspoon seasoning salt
- Carbohydrate 37.1090532915975 g
- Cholesterol 231.91195125 mg
- Fat 79.7161679583299 g
- Fiber 2.60002536453858 g
- Protein 50.9056463809883 g
- Saturated Fat 33.9600593206823 g
- Serving Size 1 1 Serving (558g)
- Sodium 1443.99646478329 mg
- Sugar 34.509027927059 g
- Trans Fat 16.4840151178332 g
- Calories 1074 calories
My Go-To Scalloped Potato and Ground Beef Casserole
As a busy working mom, I need recipes that are both delicious and easy to make. This scalloped potato and ground beef casserole fits the bill perfectly! It’s a hearty, comforting meal that’s surprisingly quick to prepare, even on a weeknight. The best part? It’s incredibly versatile. I often adapt it based on what I have on hand, and it always turns out wonderfully. This recipe is a staple in my household, and I’m confident it will become one of your family's favorites too. The creamy, cheesy potatoes combined with savory ground beef are a match made in heaven. It’s the kind of dish that warms you from the inside out, perfect for chilly evenings or family gatherings.
One thing I love about this recipe is its adaptability. Feeling adventurous? Add some chopped vegetables to the ground beef mixture – mushrooms, green beans, or corn would all be delicious additions. Want to make it extra cheesy? Sprinkle some extra cheddar cheese on top before baking. Need to make it ahead of time? The ground beef mixture can be prepped a day in advance and refrigerated, saving you precious time on the day you're serving. The beauty of this dish is that you can tailor it to your preferences and what you have available in your pantry. I’ve even been known to use leftover roasted chicken instead of ground beef – equally delicious!
This casserole isn't just about convenience; it's about creating a warm and inviting atmosphere around the dinner table. The aroma of baking potatoes and seasoned beef fills the kitchen with a comforting scent that instantly puts everyone in a good mood. It's a recipe that's as much about the experience as it is about the food itself. It's the kind of dish that sparks memories and creates new ones, bringing family and friends together around a shared meal. So, whether you're a seasoned cook or a beginner in the kitchen, I highly recommend giving this recipe a try. It's simple, delicious, and guaranteed to become a new favorite in your culinary repertoire. The flexibility allows you to adjust seasonings and add-ins based on your family's preferences, making it a true crowd-pleaser.
Tips and Variations:
- Microwave the potatoes: If you're short on time, microwaving the potatoes for a few minutes before adding them to the casserole can significantly reduce cooking time.
- Add-ins galore: Get creative with your add-ins! Chopped vegetables like broccoli, carrots, or peas would work well.
- Cheese lovers rejoice: Don't be shy with the cheese! A generous sprinkle of your favorite cheese will add extra flavor and richness.
- Make it ahead: Prepare the ground beef mixture the day before and refrigerate for even easier weeknight cooking.
- Different soup: While cream of chicken soup is classic, you could experiment with cream of mushroom or cream of celery soup for a unique twist.
Enjoy!
Step-by-step
- In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
- Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
- For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; add potatoes, mix well to combine.
- In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer half the potato/ soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture, then remaining potatoes/soup. Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
- Bake covered with foil for about 1 hour at 350 degrees F.
- Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
- Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.
