Description
A comforting, layered casserole of thinly sliced potatoes, seasoned ground beef, creamy mushroom‑soup mixture, and melty Colby Jack cheese.
Ingredients
- 2.5 pounds Yukon gold potatoes, washed (about 8 to 9 potatoes)
- 2 pounds lean ground beef
- 1 cup finely diced sweet yellow onion
- 1 tablespoon minced garlic
- 10.5 ounces cream of mushroom soup
- 1 cup half and half
- 1 tablespoon onion powder
- 1½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 3 cups freshly shredded Colby Jack cheese (divided: ¾ cup, ¾ cup, 1½ cups)
Instructions
- Slice the potatoes into ⅛‑inch thick slices and place them in water to prevent browning.
- Preheat oven to 350 °F; lightly spray a 9×13‑inch baking dish and set aside.
- In a saucepan (or Dutch oven) over medium‑high, cook 2 pounds ground beef with diced onion and garlic until browned; drain any excess fat.
- In a mixing bowl, whisk together cream of mushroom soup, half and half, onion powder, salt, and pepper.
- Drain the potatoes. In the baking dish, layer one‑third of the potatoes, then one‑third of the beef mixture, then ¾ cup of cheese, and drizzle with one‑third of the soup mixture.
- Repeat the layering with the next one‑third of potatoes, beef, ¾ cup cheese, and another third of the soup mixture.
- Finish with the remaining potatoes and beef layers, drizzle the final third of soup mixture, then top with the remaining 1½ cups of cheese.
- Cover tightly with aluminum foil and bake for 1 hour and 10 minutes.
- Remove the foil and bake an additional 20 minutes.
- Let rest for 15 minutes before serving (dish will be very hot).
Notes
- You can assemble this casserole ahead and refrigerate it until ready to bake.
- Keeping potato skins adds texture, but peel them if you prefer a smoother casserole.
- Adjust baking time if refrigerating or if oven temperature varies.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 533 kcal
- Sugar: 4 g
- Sodium: 1103 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.4 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 130 mg
