Description
Hearty Cowboy Beef Potato Casserole with seasoned ground beef, creamy sauce, tender potatoes, and melted cheddar cheese.
Ingredients
Scale
- 2 lbs Ground Beef
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 (10.75 oz) can Condensed Cream of Mushroom Soup
- 1 (10.75 oz) can Condensed Cream of Celery Soup
- 1 (10 oz) can Diced Tomatoes and Green Chilies (like Rotel), undrained
- 1 cup Sour Cream
- 1 cup Shredded Cheddar Cheese, divided
- 1 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Pepper
- 5–6 medium Russet Potatoes, peeled and thinly sliced
- 1/4 cup Butter, melted
- Salt and Pepper to taste
- Optional: Chopped Green Onions, for garnish
Instructions
- Brown the Ground Beef: In a large skillet over medium-high heat, brown the ground beef. Break it up with a spoon as it cooks. Drain off any excess grease.
- Sauté the Onion and Garlic: Add the chopped onion to the skillet with the browned beef. Cook until the onion is softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Combine the Ingredients: Stir in the cream of mushroom soup, cream of celery soup, diced tomatoes and green chilies (undrained), sour cream, ½ cup of the shredded cheddar cheese, chili powder, garlic powder, and black pepper. Mix well to combine all the ingredients.
- Simmer the Mixture: Reduce the heat to low and simmer the beef mixture for about 10-15 minutes, stirring occasionally. Taste and adjust seasonings as needed.
- Prepare the Potatoes: While the beef mixture is simmering, prepare the potatoes. Peel the potatoes and thinly slice them.
- Season the Potatoes: In a large bowl, toss the sliced potatoes with the melted butter, salt, and pepper. Make sure the potatoes are evenly coated with the butter and seasonings.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Layer the Ingredients: Lightly grease a 9×13 inch baking dish. Begin by layering about one-third of the sliced potatoes on the bottom of the dish, overlapping them slightly.
- Add the Beef Mixture: Spread half of the beef mixture evenly over the layer of potatoes.
- Repeat Layers: Add another layer of one-third of the potatoes, overlapping them slightly. Then, spread the remaining beef mixture over the potatoes.
- Top with Remaining Potatoes: Top with the remaining potatoes, overlapping them to cover the entire casserole.
- Add Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top layer of potatoes.
- Cover and Bake: Cover the baking dish with aluminum foil.
- Bake: Bake in the preheated oven for 1 hour.
- Uncover and Bake: Remove the foil and bake for an additional 20-30 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
- Rest: Let the casserole rest for 10-15 minutes before serving.
- Garnish and Serve: Garnish with chopped green onions, if desired. Serve hot and enjoy!
Notes
- Spice it up: For a spicier casserole, add a pinch of cayenne pepper or a dash of hot sauce to the beef mixture.
- Add vegetables: Feel free to add other vegetables to the beef mixture, such as bell peppers, mushrooms, or corn.
- Use different cheese: Experiment with different types of cheese, such as Monterey Jack, Pepper Jack, or a blend of cheeses.
- Make it ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add about 15-20 minutes to the baking time if baking from cold.
- Use a different protein: Ground turkey or ground chicken can be substituted for the ground beef.
- Cream of chicken soup: If you don’t have cream of celery soup, you can substitute it with cream of chicken soup.
- Crispy topping: For a crispy topping, mix crushed Ritz crackers or potato chips with melted butter and sprinkle over the casserole before baking.
- Serving Suggestions: This Cowboy Beef Potato Casserole is a hearty and satisfying meal on its own. However, it also pairs well with a variety of side dishes, such as: A simple green salad, Steamed green beans, Corn on the cob, Garlic bread.
- Storage Instructions: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions.
- Prep Time: 25 minutes
- Cook Time: 110 minutes