Here’s a tried-and-true homemade version 👇
🥘 Meat & Potato Casserole
Ingredients (serves 6–8)
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1 lb ground beef (or ground turkey, sausage, or pork)
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1 small onion, diced
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3–4 cups thinly sliced potatoes (about 4 medium potatoes)
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1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
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½ cup milk
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1 cup shredded cheddar cheese
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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Optional: chopped parsley or paprika for garnish
Instructions
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Preheat oven:
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375°F (190°C).
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Grease a 9×13-inch baking dish.
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Cook the meat:
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In a skillet over medium heat, brown the ground beef with diced onion.
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Drain excess fat and season with salt, pepper, and garlic powder.
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Make the sauce:
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In a bowl, mix the cream of mushroom soup and milk until smooth.
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Assemble the casserole:
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Layer half the sliced potatoes in the bottom of the dish.
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Spoon half the beef mixture over the potatoes.
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Pour half the soup mixture on top, spreading evenly.
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Repeat layers with remaining potatoes, meat, and soup mixture.
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Cover with foil.
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Bake:
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Bake covered for 50–60 minutes, until potatoes are tender.
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Remove foil, sprinkle with cheese, and bake another 10–15 minutes, until bubbly and golden.
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Serve:
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Let rest 5–10 minutes before serving.
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Garnish with parsley or paprika if desired.
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💡 Tips & Variations
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Extra creamy: Stir ½ cup sour cream into the soup mixture.
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Veggie boost: Add a layer of frozen peas, corn, or green beans between the meat and potatoes.
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Cheesy twist: Mix different cheeses (like mozzarella or Colby Jack) for more flavor.
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Make-ahead: Assemble up to a day in advance and refrigerate before baking.
Would you like me to give you a from-scratch version (no canned soup — using a homemade creamy sauce)?
