Cheesy Beefy Potato Casserole

Ingredients

• 1.5 lb Ground Chuck (80% lean, broken up while cooking)
• 1 medium Onion (diced)
• 1 tsp Garlic Powder (Can substitute minced garlic, garlic paste, or garlic powder)
• 1 tsp Smoked Paprika
• 2 tbsp Worcestershire Sauce
• 1 tsp Salt (plus extra for potatoes)
• 0.5 tsp Ground Black Pepper
• 2 tbsp Tomato Paste
• 0.5 cup Beef Broth (Low‑sodium preferred)
• 0.25 tsp Red Chili Flakes
• 3 medium potatoes Russet Potatoes (Cubed into 1‑inch pieces, all similar size)
• 2 tbsp Olive Oil (For tossing potatoes)
• 1 can (10.5 oz) Cream of Mushroom Soup
• 0.5 cup Whole Milk
• 0.5 cup Mild Cheddar Cheese (Shredded)
• 0.5 cup Gouda Cheese (Shredded)
• 0.5 cup Mozzarella Cheese (Shredded)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. Brown the Ground Beef

   Heat a large skillet over medium‑high heat, add the ground chuck and break it up with a spatula. Cook until browned, about 5 minutes.

   Time: PT5M

   Temperature: Medium‑high

2. Sauté Onions

   Add the diced onion to the skillet and cook, stirring occasionally, until translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium

3. Season the Meat

   Stir in garlic powder, smoked paprika, Worcestershire sauce, salt, and black pepper. Cook 1 minute to release aromas.

   Time: PT1M

   Temperature: Medium

4. Add Tomato Paste and Broth

   Mix in tomato paste, beef broth, and red chili flakes. Reduce heat to low and simmer for 4 minutes, allowing flavors to meld.

   Time: PT4M

   Temperature: Low

5. Cube the Potatoes

   While the meat simmers, peel (optional) and cube the potatoes into roughly 1‑inch pieces, keeping them uniform for even cooking.

   Time: PT5M

6. Par‑boil the Potatoes

   Place the cubed potatoes in a saucepan of salted boiling water. Boil for 10 minutes until just tender but still firm.

   Time: PT10M

   Temperature: Boiling

7. Season the Potatoes

   Return potatoes to the colander, drizzle with olive oil, sprinkle with a pinch of salt and pepper, and toss gently to coat.

   Time: PT2M

8. Preheat Oven

   Preheat the oven to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

9. Oil the Baking Dish

   Lightly oil the bottom of a 9x13‑inch baking dish using a paper towel.

   Time: PT1M

10. Layer Potatoes and Meat

    Spread the seasoned potatoes evenly in the dish, then layer the cooked beef mixture on top, spreading it into an even layer.

    Time: PT3M

11. Prepare Cream Sauce

    In a mixing bowl, combine the canned cream of mushroom soup with the milk. Whisk until smooth.

    Time: PT2M

12. Add Sauce to Casserole

    Pour the creamy mushroom sauce over the layered potatoes and meat, spreading it evenly with a spatula.

    Time: PT2M

13. Bake Covered

    Cover the dish tightly with aluminum foil and bake for 35 minutes.

    Time: PT35M

    Temperature: 375°F

14. Add Cheese and Parsley

    Remove the foil, sprinkle the shredded cheddar, Gouda, and mozzarella evenly over the top, then scatter chopped parsley.

    Time: PT5M

15. Bake Uncovered

    Reduce oven temperature to 350°F (175°C) and bake uncovered for 10 minutes, or until the cheese is melted and lightly golden.

    Time: PT10M

    Temperature: 350°F

16. Rest and Serve

    Remove the casserole from the oven and let it rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

430

Protein

20g

Carbohydrates

30g

Fat

25g

Fiber

3g

Ingredient Substitutions

• Instead of Ground Chuck: Ground turkey, Ground sirloin
• Instead of Garlic Powder: Fresh minced garlic, Garlic paste
• Instead of Smoked Paprika: Regular paprika
• Instead of Worcestershire Sauce: Soy sauce (less sweet)
• Instead of Beef Broth: Chicken broth, Vegetable broth
• Instead of Red Chili Flakes: Cayenne pepper (use less)
• Instead of Russet Potatoes: Yukon Gold potatoes
• Instead of Olive Oil: Vegetable oil
• Instead of Cream of Mushroom Soup: Cream of chicken soup, Cream of cheddar soup
• Instead of Whole Milk: Half‑and‑half, Heavy cream (use less)
• Instead of Mild Cheddar Cheese: Sharp cheddar
• Instead of Gouda Cheese: Swiss cheese
• Instead of Mozzarella Cheese: Provolone
• Instead of Fresh Parsley: Dried parsley (use less)

Equipment Needed

• Large Skillet
• Cutting Board
• Chef's Knife
• Saucepan
• Colander
• 9x13‑inch Baking Dish
• Aluminum Foil (optional)
• Mixing Bowl (optional)
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Oven

Critical Steps — Do Not Skip

• Drain excess fat from the browned ground beef to avoid a greasy casserole.
• Par‑boil potatoes until just tender to ensure they finish cooking in the oven.
• Cover the casserole with foil for the first bake to steam the potatoes.
• Add a generous cheese blend and finish the bake uncovered for a golden crust.

Chef Tips from the Video

• Use a blend of cheeses for depth of flavor; mixing sharp and mild cheeses works well.
• Add a pinch of smoked paprika for a subtle smoky background.
• If you like extra heat, increase red chili flakes to ½ tsp.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate for up to 4 days.

Freezer: Wrap tightly in foil and place in a freezer‑safe bag; freeze up to 2 months. Thaw overnight before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cream sauce and store it in the fridge for up to 24 hours.
• Par‑boil and season the potatoes ahead of time; keep them in a covered container in the fridge.
• Assemble the casserole (without cheese) and refrigerate; add cheese and bake when ready.

Frequently Asked Questions