Beef and Potato Casserole: Comfort Food at Its Finest
Nothing says comfort food like a warm, hearty casserole coming out of the oven, and this Beef, Potato, Pea, and Corn Casserole hits all the right notes. Picture layers of tender, seasoned ground beef, crisp slices of potato, sweet peas, and golden corn, all topped off with rich, bubbly cheddar cheese. It's the kind of dish that brings folks together, filling the kitchen with delicious aromas and leaving everyone satisfied after a long day. Whether you're making it for your family or looking to impress a crowd at a gathering, this casserole is a sure-fire hit. Trust me, you’ll want to add this one to your weekly rotation!
Servings: 6 servings
Ingredients
- 1 1/2 pound of ground beef
- 4 large russet potatoes, peeled and thinly sliced
- 1 medium onion, chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 2 cup shredded cheddar cheese
- 1 can (10.75 oz) of condensed cream of mushroom soup
- 3/4 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoon olive oil
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 350°F (175°C). While the oven heats up, grab a 9x13 inch baking dish and lightly grease it with olive oil to prevent sticking. Set that dish aside for later — we’re about to get cooking.
- In a large skillet over medium heat, add the ground beef and chopped onion. Cook them together, stirring occasionally, until the beef is browned and the onions are soft. This usually takes about 7-10 minutes. Once the beef is fully cooked and no longer pink, drain any excess fat from the skillet.
- Now it’s time to season! Add 1 teaspoon of garlic powder, 1 teaspoon of paprika, and a good pinch of salt and pepper to the beef and onion mixture. Stir it all together, making sure the spices coat the meat evenly. This is where the flavor starts to build.
- With the beef seasoned and cooked, stir in 1 cup of frozen peas and 1 cup of frozen corn. The veggies will add a pop of color, sweetness, and texture to the casserole. No need to thaw the peas and corn beforehand — they’ll cook perfectly in the oven later.
- Grab your prepared baking dish. Start by spreading half of the seasoned beef and veggie mixture evenly across the bottom. Next, layer half of the thinly sliced potatoes on top. Sprinkle with 1 cup of shredded cheddar cheese.Now, repeat the layers: add the remaining beef mixture, top with the rest of the potato slices, and sprinkle with the second cup of shredded cheddar cheese.
- In a small bowl, whisk together the condensed cream of mushroom soup and 3/4 cup of milk until smooth. This mixture will bind everything together and keep your casserole nice and creamy. Pour it evenly over the entire dish, ensuring it seeps down through the layers.
- Cover the baking dish with aluminum foil and pop it into your preheated oven. Bake the casserole for 1 hour. After that, remove the foil and let it bake uncovered for an additional 20-30 minutes, until the cheese on top is golden and bubbly, and the potatoes are tender when pierced with a fork.
- Once the casserole is done, let it rest for about 10 minutes before serving. This allows everything to settle and makes it easier to cut into neat squares. Before serving, sprinkle some chopped fresh parsley on top for a pop of freshness and color.
Nutrition
Serving: 1g | Calories: 420kcal