Oven-Baked Beef & Potato Casserole Rustic, Cheesy, and Irresistibly Creamy

Oven-Baked Beef & Potato Casserole

Rustic, Cheesy, and Irresistibly Creamy

Ingredients:

For the casserole:

• 1.5 lbs (680g) ground beef

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 tsp kosher salt

• ½ tsp black pepper

• 1 tsp smoked paprika (optional but recommended)

• 4 cups thinly sliced russet or Yukon Gold potatoes (about 3–4 medium potatoes)

• 1 can (10.5 oz) condensed cream of mushroom soup

• ½ cup milk (whole preferred, but 2% works)

• 2 cups shredded cheddar cheese (mild or sharp)

• 2 tbsp chopped fresh parsley (for garnish)

• Cooking spray or a little butter for greasing

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Instructions:

1. Preheat the Oven:

Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.

2. Cook the Beef Mixture:

• In a large skillet over medium heat, brown the ground beef with the diced onions and minced garlic.

• Cook until the beef is fully browned and the onions are soft and translucent, about 7–10 minutes.

• Season the beef with salt, pepper, and paprika.

• Drain any excess fat, especially if using 80/20 beef.

3. Layer the Casserole:

• Arrange half the sliced potatoes in an even layer across the bottom of the prepared dish.

• Spoon half the cooked beef mixture over the potatoes and spread evenly.

• Repeat with the remaining potatoes, followed by the rest of the beef.

4. Make It Creamy:

• In a medium bowl, whisk together the cream of mushroom soup and milk until smooth.

• Pour this creamy mixture evenly over the top, letting it seep into the layers.

5. Add Cheese:

• Sprinkle the shredded cheddar cheese generously across the top. Use more if you like it extra cheesy.

6. Bake It:

• Cover the dish with aluminum foil.

• Bake for 45 minutes, then remove foil and continue baking for 15–20 minutes more, until the potatoes are tender and the cheese is golden and bubbly.

7. Garnish & Serve:

• Let it cool for 5–10 minutes before slicing.

• Garnish with chopped parsley and serve hot.

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Tips & Variations:

• Cheese Swap: Try Monterey Jack or a blend of cheddar and mozzarella for different flavors.

• Veggie Boost: Add a layer of thawed frozen peas, corn, or sautéed mushrooms between the beef and potatoes.

• Meat Alternatives: Ground turkey or plant-based crumbles work just as well.

• Soup Substitution: Use cream of chicken, celery, or make your own béchamel sauce for a homemade twist.

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Servings: 6

Calories: ~400 per serving

⏱ Prep Time: 15 minutes

⏱ Cook Time: 1 hour

⏱ Total Time: 1 hour 15 minutes

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Foil-Packet Campfire Beef & Potato Dinner

Perfect for Camping, Grilling, or Oven Roasting

Ingredients (per packet):

• ⅓ lb (150g) ground beef or pre-cooked crumbles

• 1 small potato, thinly sliced

• 2 tbsp diced onion

• 1 clove garlic, minced

• Salt & pepper to taste

• A pinch of paprika or chili flakes (optional)

• ¼ cup shredded cheddar cheese

• 2 tbsp cream of mushroom soup OR 1 tbsp mayo + 1 tbsp milk as substitute

• 1 tbsp water

• Butter or oil for greasing foil

• Fresh parsley for garnish (optional)

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Instructions:

1. Prep the Foil:

• Tear a 12″x18″ sheet of heavy-duty aluminum foil.

• Lightly grease the center area with butter or oil to prevent sticking.

2. Layer the Ingredients:

• Spread the sliced potatoes over the center of the foil.

• Top with ground beef, onions, and garlic.

• Season with salt, pepper, and paprika.

• Spoon over the soup/mayo mixture and drizzle the water to help steam the potatoes.

• Sprinkle on the cheese last.

3. Seal It Tight:

• Fold the foil over the mixture, then fold and crimp the edges to create a tight seal, leaving space for steam to circulate inside.

4. Cook Over Heat:

• Place packets on hot campfire coals, a grill over medium heat, or in a 400°F oven.

• Cook for 30–35 minutes, flipping once halfway through.

• Check doneness by carefully opening one packet—potatoes should be tender and cheese melted.

5. Serve Hot:

• Let cool for a few minutes.

• Open and garnish with parsley or hot sauce as desired.

• Serve straight from the foil or transfer to a plate.

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Make-Ahead & Travel Tips:

• Pre-cook beef at home for faster camp prep.

• Slice potatoes thin for quicker cooking.

• Pack each component in a cooler and assemble packets at the campsite.

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Servings: 1 per packet

⏱ Prep Time: 10 minutes

⏱ Cook Time: 30–35 minutes

Perfect for: Camping, backyard grilling, or make-ahead weeknight dinners