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How To Make Ground Beef and Potato Casserole. 1. Prep work: Preheat the oven to 350°F (180ºC) and lightly grease a casserole dish with nonstick cooking spray or butter. 2. Cook the ground beef and veggies: Heat a non-stick skillet on medium-high heat and brown the beef.
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Instructions. Preheat oven to 350°F. Butter a 9x13 pan. Season each layer with salt and pepper. Place a layer of potatoes in the pan. Top with garlic powder and a layer of onions. Place uncooked ground beef over the potatoes. Sprinkle rice over top. Sprinkle with Italian seasoning.
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Turn off the heat. Whisk in the sour cream, oregano, salt, and pepper to the thickened sauce. Pour the sauce over the potatoes and beef. Add the shredded cheddar cheese and then mix to combine everything together. Bake in the oven center rack for 40 minutes covered with aluminum foil.
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Season with salt and pepper to taste. Drain excess fat if desired. Mix in mushroom soup and half and half into the ground beef mixture. Layer ⅓rd of the sliced potatoes at the bottom of the casserole dish, top with ⅓rd of the ground beef then sprinkle ½ cup of cheese on top. Top that with another ⅓rd of the potatoes then ⅓rd of the.
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Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix condensed soup, milk, onion, salt, and pepper in a medium bowl until combined.
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Spray a 11×8 baking dish with nonstick spray and place the sliced potatoes down. In a bowl mix together mushroom soup, milk, salt and pepper. Pour this mixture over the potatoes. Add the ground beef mixture on top, covering the potatoes. Cover with foil and bake in the oven until the potatoes are soft, about 60-65 minutes.
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Preheat the oven to 350°F. Spray a 9x13 inch pan with cooking spray. Set aside. In a medium skillet, brown the ground beef and the onion. Drain and set aside. Meanwhile, in a medium saucepan, melt the butter over medium low heat. Stir in the flour. Slowly add in the beef broth and milk, mixing until smooth.
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Cook for 5-7 minutes, until lightly browned. Season with a little bit of salt, to taste, turn the potatoes, and cook for 3-4 more minutes, until lightly browned on the other side. Spoon into the bowl with the beef. Repeat the procedure with 2 more tablespoons of oil and remaining potatoes. Transfer to the bowl.
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Submerge potato slices in cold water for 20 minutes. Rinse and drain well. In the meantime, cook the ground beef in a skillet until browned. Season the beef with salt and pepper. Place the potatoes in a baking dish, slightly overlapping. Mix the soup and milk in a bowl.
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Peel and slice potatoes and set aside. We use this easy mandoline slicer to cut our potatoes quickly. In a mixing bowl, combine cream of mushroom soup, milk, salt and pepper to taste. Mix well. Set aside. Spray a 9×13 baking dish with non stick spray. Layer in the pan, potatoes, beef, soup, and cheese. Then repeat.
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Add half of the beef mixture to the baking dish in an even layer. Add half of the potatoes on top, season with salt and pepper, and pour half of the soup mixture on top. Sprinkle with half of the cheese. Repeat the layers once more, ending with the cheese. Cover the casserole with foil and bake it for 1 hour.
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Cheesy Hamburger Potato Casserole is a family favorite. It' a terrific weeknight meal and a great make ahead hearty dish everyone loves. Skip to primary navigation;. Top with remaining shredded cheese, and place under broiler for until the cheese is browned. Cover the casserole loosely with foil. Let sit for 10 minutes before serving.
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Peel potatoes before slicing to preference and setting aside. Combine cream of mushroom soup, milk, and garlic and onion powders in a medium bowl. Stir and set aside. Layer half of potatoes in bottom of greased 9×13 baking dish. Top with half of beef, half of soup mix, and half of shredded cheese.
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Instructions. Preheat oven to 350 degrees, spray casserole dish with non stick cooking spray, set aside. Dice onions and thinly sliced the potatoes - about ¼ inch thick. (No need to peel the potatoes unless you want to!) Heat a large skillet over medium-high heat. Add ground beef and diced onions.
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Layer the casserole: Spread 1/2 cup of the beef and sauce in the bottom of a 9×13 baking dish. Add a layer of sliced potatoes followed by another cup of beef and sauce. Continue layering the potatoes and the creamy sauce until the baking dish is full. Bake: Bake the casserole for one hour.
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Instructions. Lightly grease an 11 x 7-inch baking pan. Preheat oven to 350 degrees F. Brown ground beef and onion; drain. Mix the soup, garlic powder, pepper, stock and cream in a bowl. Layer half of the potatoes in the bottom of the prepared baking dish. Pour half the soup mixture over the potatoes.