This incredibly satisfying cheesy beefy potato casserole transforms simple ingredients into a restaurant-quality comfort food masterpiece. With tender seasoned potatoes, perfectly spiced ground beef, and a blanket of melted cheese, this one-dish wonder delivers maximum flavor with minimal effort. The secret lies in the layered approach and the creamy mushroom sauce that binds everything together into pure comfort food gold.
Ingredients
For the Beef Layer:
- 1 lb (450g) ground chuck beef
- 1 medium onion, diced
- 2 tsp garlic paste or 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1/2 cup (120ml) beef broth
- 1/4 tsp red chili flakes
- Salt and black pepper to taste
For the Potato Layer:
- 2 lbs (900g) potatoes, cubed into 1-inch pieces
- 2 tbsp olive oil
- Salt and black pepper for seasoning
For the Creamy Sauce:
- 1 can (10.75 oz/305g) cream of mushroom soup
- 3/4 cup (180ml) milk
For the Cheese Topping:
- 1 cup (100g) mild cheddar cheese, shredded
- 1/2 cup (50g) Gouda cheese, shredded
- 1/2 cup (50g) mozzarella cheese, shredded
- 2 tbsp fresh parsley, chopped
Instructions
Step 1: Prepare the Beef
Cook ground beef in a large skillet over medium-high heat until browned. Drain excess oil if using fatty ground chuck. Add diced onions and cook until translucent, about 5 minutes.
Step 2: Season the Meat
Add garlic paste, onion powder, smoked paprika, and Worcestershire sauce. Stir in tomato paste for depth of flavor and color. Pour in beef broth and add red chili flakes. Season with salt and pepper to taste.
Step 3: Simmer
Reduce heat to low and let the mixture simmer for 3-4 minutes to marry all flavors. Remove from heat and set aside.
Step 4: Par-Boil Potatoes
Bring a large pot of salted water to boil. Add cubed potatoes and cook for 8-10 minutes until slightly tender but still firm. Drain well.
Step 5: Season Potatoes
Toss drained potatoes with olive oil, salt, and pepper in a greased 9×13 inch casserole dish.
Step 6: Layer the Casserole
Spread seasoned potatoes evenly in the dish. Layer the seasoned beef mixture on top, ensuring even coverage.
Step 7: Make Cream Sauce
Whisk together cream of mushroom soup and milk until smooth. Pour evenly over the beef and potato layers.
Step 8: First Bake
Preheat oven to 375°F (190°C). Cover casserole with aluminum foil and bake for 30-35 minutes.
Step 9: Add Cheese
Remove foil and combine all three cheeses. Sprinkle generously over the casserole.
Step 10: Final Bake
Reduce oven temperature to 350°F (175°C) and bake uncovered for 10 minutes until cheese is melted and golden. Garnish with fresh parsley before serving.
Recipe Information
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 8-10 portions
Nutrition (per serving): Calories: 420, Protein: 22g, Carbs: 28g, Fat: 24g, Fiber: 3g
Why This Recipe Works
This cheesy beefy potato casserole combines protein, carbohydrates, and vegetables in one satisfying dish that’s perfect for feeding families or meal prepping. The par-boiling technique ensures perfectly tender potatoes that won’t be undercooked when the cheese finishes melting. The layered construction allows each component to maintain its distinct texture while the creamy mushroom sauce creates cohesion. Rich in protein from the beef and calcium from the cheese blend, this comfort food classic provides substantial nutrition alongside its incredible taste. The combination of three cheeses creates complex flavor depth while the Worcestershire sauce and smoked paprika add sophisticated umami notes that elevate this beyond basic casserole fare.