Beef and Potatoes Casserole

Beef and Potatoes Casserole


A cheesy casserole dish of comfort food.


  • 1 ½ pounds ground beef
  • 1 medium onion, chopped
  • 4 garlic cloves, finely chopped
  • ½ tsp dried chili pepper flakes (optional)
  • 1 tsp seasoning salt, or to taste
  • ½ tsp fresh ground black pepper
  • 5 russet potatoes (peeled and sliced thinly)
  • 2 cups shredded cheddar
  • 2 cans condensed cream of chicken soup, undiluted (for sauce)
  • 1 small onion, chopped, about 1/3 cup (for sauce)
  • ¾ cup half and half (for sauce)
  • ½ cup sour cream (for sauce)
  • ¼ cup grated Parmesan cheese (for sauce)
  • 1 tsp garlic powder (for sauce)
  • ½ tsp Lawry’s season salt (for sauce)
  • ½ tsp fresh ground black pepper, to taste (for sauce)


  1. In a skillet cook the ground beef with onion and chili flakes (if using) until done. Drain excess fat. Return to pan and add in garlic, season salt and black pepper; set aside.
  2. For the sauce: In a medium bowl mix together the undiluted soup with onion, half and half, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
  3. In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top. Bake covered with foil for about 1 hour at 350 degrees F. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes). Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.