Hearty Ground Beef Potato Casserole
A creamy, hearty casserole with Yukon gold potatoes, seasoned ground beef, and melty Colby Jack cheese—baked until golden and family-approved.
Ingredients
- 2.5 pounds Yukon gold potatoes sliced into ⅛-inch rounds
- 2 pounds lean ground beef
- 1 cup sweet yellow onion finely diced
- 1 tablespoon minced garlic
- 10.5 oz can cream of mushroom soup Great Value brand
- 1 cup half and half
- 1 tablespoon onion powder
- 1½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 3 cups Colby jack cheese freshly shredded (Use ¾ cup, ¾ cup, and 1½ cups for layering)
Instructions
- Thinly slice Yukon gold potatoes (⅛ inch) and soak in cold water.
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- Brown ground beef with diced onions and garlic (8–10 mins). Drain grease.
- Whisk cream of mushroom soup, half and half, onion powder, salt, and pepper.
- Drain potatoes. Layer ⅓ of potatoes, ⅓ beef, ¾ cup cheese, and ⅓ sauce.
- Repeat with another ⅓ of each ingredient.
- Top with remaining potatoes, beef, sauce, and 1½ cups cheese.
- Cover with foil and bake for 1 hour 10 minutes.
- Uncover and bake 20 more minutes until bubbly and golden.
- Cool for 15 minutes before serving.