- 1 can cream of mushroom soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheese (cheddar or your choice)
- 1 tablespoon olive oil
Equipment Needed
- Large skillet
- 9×13 inch baking dish
- Mixing bowl
- Cutting board
- Knife
- Measuring cups and spoons
- Aluminum foil
Step-by-Step Instructions
When I start making my Meat & Potato Casserole, the first step is to preheat my oven to 350°F (175°C). It’s such a small thing, but it sets the stage for what’s to come. While that’s happening, I heat a large skillet over medium heat and add a tablespoon of olive oil. I’ve realized that a good-quality oil can really enhance the flavor of the beef, so I don’t skimp on this part. Once the oil is shimmering, I toss in the diced onion and let it sweat for a few minutes until it’s fragrant and translucent.
Next, I add in the ground beef, breaking it apart with my spatula while it cooks. The smell of browning meat combined with onions is absolutely mesmerizing! After about 5 to 7 minutes, I make sure the beef is fully cooked, and then I drain any excess fat. At this point, I sprinkle in the garlic powder, salt, and pepper, mixing well to coat everything. If you skip this seasoning step, the dish will lose that important flavor punch—trust me, I’ve tried it both ways!
Now it’s time to create that comforting layer of potatoes. In a mixing bowl, I combine the cream of mushroom soup and milk until it’s smooth. I love that tangy creaminess, which pairs beautifully with the earthy potatoes. I layer half of the thinly sliced potatoes in my 9×13 baking dish, followed by half of the beef mixture, and then some frozen mixed vegetables. I repeat these layers, finishing with the remaining potatoes on top. This whole assembly might take a bit of time, but seeing all those layers is worth it. (See the next page below to continue…)