Of course! A Meat and Potato Casserole is the definition of comfort food. It’s hearty, savory, and incredibly satisfying. Think of it as a deconstructed shepherd’s pie or a hearty stew with a delicious potato topping.
Here are a few fantastic versions, from a classic beef casserole to a slow cooker option.
Recipe 1: Classic Ground Beef & Potato Casserole
This is the all-American family favorite, with layers of seasoned ground beef, vegetables, and creamy potatoes.
Yields: 6-8 servings
Prep time: 25 minutes
Cook time: 45-55 minutes
Ingredients
For the Meat Layer:
· 1.5 lbs lean ground beef
· 1 medium onion, chopped
· 2 cloves garlic, minced
· 1 cup frozen mixed vegetables (peas, carrots, corn)
· 1 (10.5 oz) can condensed cream of mushroom soup (or celery soup)
· ¼ cup beef broth or water
· 1 tablespoon Worcestershire sauce
· 1 teaspoon paprika
· Salt and black pepper to taste
For the Potato Layer:
· 4-5 cups frozen shredded hash browns (thawed) OR 4-5 large Russet potatoes, peeled and very thinly sliced
· 1.5 cups shredded cheddar cheese, divided
· ½ cup sour cream
· ¼ cup milk
· 2 tablespoons melted butter
· Salt and pepper to taste
· Paprika for sprinkling on top
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook the Meat Layer: In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain any excess fat. Add the garlic and cook for one more minute.
- Combine Meat Mixture: Stir in the frozen vegetables, cream of mushroom soup, beef broth, Worcestershire sauce, paprika, salt, and pepper. Let it simmer for 2-3 minutes until combined. Spread this mixture evenly in the bottom of the prepared baking dish.
- Prepare the Potato Layer: In a large bowl, combine the thawed hash browns (or thinly sliced potatoes), 1 cup of the cheddar cheese, sour cream, milk, melted butter, salt, and pepper. Mix until everything is well combined.
- Assemble: Spoon the potato mixture over the meat layer and spread it out into an even layer. Sprinkle the remaining ½ cup of cheddar cheese on top, followed by a light dusting of paprika.
- Bake: Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 15-25 minutes, or until the potatoes are tender (if using fresh slices) and the top is golden brown and bubbly.
- Rest: Let the casserole stand for 10 minutes before serving. This allows the layers to set.
Recipe 2: Easy “Dump” Slow Cooker Meat & Potato Casserole
Perfect for busy days. Just layer the ingredients and let the slow cooker do the work.
Ingredients:
· 1.5 lbs ground beef, browned and drained
· 1 onion, sliced
· 4-5 large Russet potatoes, peeled and cut into ½-inch cubes
· 1 (10.5 oz) can cream of mushroom soup
· ½ cup beef broth
· 1 cup shredded cheddar cheese
· 1 packet dry onion soup mix (optional, for extra flavor)
· Salt and pepper
Instructions:
- Brown the ground beef in a skillet and drain off the fat.
- In your slow cooker, layer the ingredients in this order: sliced onions, cubed potatoes, browned ground beef, dry soup mix (if using), and shredded cheese.
- In a small bowl, whisk the cream of mushroom soup with the beef broth and pour it evenly over the top. Do not stir.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are tender.
- Give it a gentle stir before serving.
Recipe 3: Sausage & Smoked Sausage Version
For a different flavor profile, this one is a crowd-pleaser.
Ingredients:
· 1 lb Italian sausage (mild or hot), casings removed
· 1 lb smoked sausage (kielbasa), sliced
· 1 onion, chopped
· 1 bell pepper, chopped
· 2 lbs potatoes (Yukon Gold or red), cut into 1-inch chunks
· 2 tablespoons olive oil
· 1 teaspoon garlic powder
· 1 teaspoon dried Italian seasoning
· Salt and pepper to taste
· 1 ½ cups shredded mozzarella or Italian blend cheese
Instructions:
- Preheat oven to 400°F (200°C).
- In a large skillet, brown the Italian sausage, breaking it up with a spoon. Add the onion and bell pepper and cook until softened. Stir in the sliced smoked sausage.
- In the baking dish, toss the potato chunks with olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Pour the sausage and vegetable mixture over the potatoes and stir to combine.
- Cover with foil and bake for 45-50 minutes, or until potatoes are tender.
- Remove foil, top with cheese, and bake for another 5-10 minutes until cheese is melted and bubbly.
Tips for the Perfect Casserole
· Potato Choice:
· Frozen Hash Browns: The easiest and fastest route. No pre-cooking needed.
· Fresh Russet Potatoes: Need to be sliced very thinly (a mandoline is helpful) to ensure they cook through.
· Yukon Gold or Red Potatoes: Hold their shape well and have a creamier texture. Great for chunky casseroles.
· Brown the Meat: Always brown and drain your ground beef or sausage. This step adds crucial flavor and removes excess grease.
· Get Creative with Mix-Ins: Add a layer of cream corn, use cream of chicken soup instead of mushroom, or add a layer of sautéed mushrooms.
· Let it Rest: Allowing the casserole to rest for 10 minutes after baking makes it much easier to slice and serve cleanly.
No matter which version you choose, you’re in for a warm, comforting, and filling meal. Enjoy