There are lots of different recipes for making beef and potato casserole, most of which are relatively easy. Perhaps you already have a favorite beef casserole recipe or maybe you’re in the mood to create one but want some inspiration, in which case you must try this recipe.
It’s a delicious combination of ground beef, potatoes, onion, broth, mushroom soup, cream, garlic, and cheese, and boasts such a delicious and satisfying taste in every mouthful. And there’s something else in there too, which really elevates the flavor, and that’s rosemary!
Perhaps you associate rosemary more with lamb (it’s also amazing with salmon) but it goes beautifully in this casserole, complementing the beef and potatoes so well. This casserole has to be tasted to be believed. It really is delicious! The whole family is going to love this amazing cheese-topped beef casserole recipe.
Why You’ll Love the Recipe:
This tasty beef and potatoes recipe is delicious. The garlic, rosemary and cheese give it a flavorful appeal while the heavy whipping cream and cream of mushroom soup make it really creamy and tasty. Everyone is going to love this.
How to Serve It:
Enjoy this recipe hot from the oven, perhaps paired with crusty bread and butter.
Can You Make It Ahead?
Yes, you can prepare it in advance, cover the baking dish with foil and refrigerate. Cook it within 24 hours.
Storage Instructions:
Leftovers will keep for up to 4 days in an airtight container in the refrigerator.
Variations and Substitutions:
You can use lamb in place of the beef if you prefer (the rosemary also works really nicely with that). Sub cream of celery or even cheese soup for the mushroom soup if you want.
Ingredients:
- Ground beef
- Potatoes
- Yellow onion
- Cream of mushroom soup
- Heavy whipping cream
- Dried rosemary
- Beef broth
- Garlic powder
- Shredded cheese
- Salt and black pepper, to taste
How to make Meat and Potato Casserole:
Step 1. Preheat the oven to 350 degrees F.
Step 2. Cook the ground beef and onion in a skillet over a moderate to high heat on the stove until the beef is browned and the onion is tender.
Step 3. Drain off the excess grease.
Step 4. Mix the rosemary, garlic, soup, cream, broth, and some salt and black pepper together.
Step 5. Layer half the potatoes in a greased 13 x 9-inch baking dish.
Step 6. Top with a third of the soup mixture and then half the meat mixture.
Step 7. Add the remaining potatoes on top and then another third of the soup on top of them.
Step 8. Now add the rest of the beef mixture, the rest of the soup mixture and the cheese.
Step 9. Cover with foil and cook in the oven for about 1 hour 30 minutes.
Step 10. Serve hot.
This is a hearty, stick-to-your-bones type of casserole which the whole family is going to love. It’s rich and creamy, boasting beef, garlic, rosemary, and more besides. This is a delicious meal you’ll want to make again and again.
PrintMeat and Potato Casserole
This is a hearty, stick-to-your-bones type of casserole which the whole family is going to love. It’s rich and creamy, boasting beef, garlic, rosemary, and more besides. This is a delicious meal you’ll want to make again and again.
- Total Time: 1 hour 50 minutes
- Yield: 8 1x
Ingredients
- 1 pound ground beef
- 5 peeled, thinly sliced potatoes
- 1 chopped yellow onion
- 1 can cream of mushroom soup
- ¼ cup heavy whipping cream
- 1 teaspoon dried rosemary
- ½ cup beef broth
- ½ teaspoon garlic powder
- 1½ cups shredded cheese
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 350 degrees F.
- Cook the ground beef and onion in a skillet over a moderate to high heat on the stove until the beef is browned and the onion is tender.
- Drain off the excess grease.
- Mix the rosemary, garlic, soup, cream, broth, and some salt and black pepper together.
- Layer half the potatoes in a greased 13 x 9-inch baking dish.
- Top with a third of the soup mixture and then half the meat mixture.
- Add the remaining potatoes on top and then another third of the soup on top of them.
- Now add the rest of the beef mixture, the rest of the soup mixture and the cheese.
- Cover with foil and cook in the oven for about 1 hour 30 minutes.
- Serve hot.
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.