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Camelia

Meat and Potato Casserole

This casserole is similar to a scalloped potato casserole with ground beef.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Main Dish
Calories: 397
Ingredients Method Notes

Ingredients
  

  • 5 Potatoes peeled and sliced, I prefer Yukon Gold
  • 1 pound lean ground beef
  • 1 yellow onion chopped
  • 1 tsp Rosemary dried
  • 1 tsp Garlic Powder
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 1 can Cream of Mushroom Soup
  • ½ cup Beef Broth
  • ¼ cup Heavy Whipped Cream
  • 1 ½ cups Cheddar Cheese shredded

Method
 

  1. 1.Preheat the oven to 350*
    2.Wash, peel and slice the potatoes, set them in a bowl of water for a short time
    3.In a skillet over medium high heat, crumble and brown the ground beef
    4.Add the onions halfway through and cook until the meat is done and the onions soft
    5.Drain the grease from the skillet
    6.Using a mixing bowl, combine the heavy whipped cream, Rosemary, Garlic Powder, salt, pepper and the broth. Whisk together to combine
    7.Spray a 9x13 baking pan with non stick spray
    8.Layer half of the sliced potatoes in the bottom of the pan, and pour ⅓ of the soup mix over them
    9.Top with ½ of the meat mixture
    10.Layer the remaining potatoes over the meat and pour ⅓ of the soup mixture over the top
    11.Cover the soup with the remaining meat mixture and top with the remaining soup
    12.Sprinkle the Shredded cheese over the top
    13.Cover the baking pan with aluminum foil and bake for 80 to 90 minutes, ot until the potatoes are soft
    14.Serve and Enjoy!

Notes

Can I use beef stew meat or leftover Roast?
Recipes are meant to be versatile, you can use different ingredients, based on what you have available. I would imagine using roast that has been cut into bite sized pieces would be ultimately the same.