Cowboy Beef & Potato Casserole
A warm and comforting dish with layers of savory ground beef, tender potatoes, and mixed vegetables, topped with melted cheddar cheese.
Ingrédients
Main Ingredients
- 1 pound ground beef Can substitute with ground turkey or chicken.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, thinly sliced
- 1 can corn, drained (15 oz)
- 1 can green beans, drained (15 oz)
- 1 can cream of mushroom soup (10.5 oz) Can substitute with homemade version.
- 1 cup shredded cheddar cheese Optional: use non-dairy cheese.
- 1 teaspoon paprika
- to taste salt and pepper
- 2 tablespoons olive oil
Instructions
Preparation
- Gather all your ingredients, chop the onion, mince the garlic, thinly slice the potatoes, and drain the canned corn and green beans.
Cooking the Base
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté for about 3-4 minutes until translucent.
Browning the Beef
- Add the ground beef to the skillet. Cook for approximately 5-7 minutes until browned, breaking it apart. Season with paprika, salt, and pepper.
Combining Vegetables and Soup
- In a separate bowl, mix the thinly sliced potatoes, drained corn, green beans, and cream of mushroom soup.
Layering the Casserole
- Preheat your oven to 375°F (190°C). Grease a baking dish and add half of the potato mixture to the bottom.
- Layer the beef mixture over the potato mixture.
- Top with the remaining potato mixture.
Baking
- Cover the baking dish with aluminum foil and bake for about 45 minutes.
- Remove foil, sprinkle cheddar cheese on top, and return to the oven for an additional 15 minutes or until the cheese is golden and bubbly.
Serving
- Let the casserole rest for about 5 minutes before serving.
Notes
This casserole is great for meal prep and can be modified to suit dietary needs. Consider using seasonal vegetables and varying the protein or cheese types.