Description
A hearty and comforting Southern Five-Layer Beef Casserole that combines layers of seasoned ground beef, thinly sliced potatoes, creamy mushroom soup, and melted cheddar cheese. This casserole is baked until golden and bubbly, then topped with sour cream and fresh parsley for a delightful family meal.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
Layering and Topping
- 3 large potatoes, peeled and thinly sliced
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Beef Mixture: Heat olive oil in a medium skillet over medium heat. Add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and onions are tender, stirring occasionally. Drain excess fat from the skillet.
- Combine Ingredients: Stir in the cream of mushroom soup, diced tomatoes with green chilies, salt, black pepper, and paprika into the beef mixture. Let it simmer for 5 minutes to meld the flavors, then remove from heat.
- First Potato Layer: Arrange half of the thinly sliced potatoes evenly on the bottom of the prepared baking dish, creating the base layer.
- First Beef Layer: Spread half of the seasoned beef mixture evenly over the potato layer.
- Cheese Layer: Sprinkle ½ cup of shredded cheddar cheese evenly over the beef layer.
- Second Potato Layer: Repeat by layering the remaining sliced potatoes over the cheese.
- Second Beef Layer: Spread the remaining beef mixture evenly on top of the potatoes.
- Final Cheese Layer: Top the casserole with the remaining shredded cheddar cheese for a cheesy crust.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes to cook the potatoes through and heat the layers.
- Bake Uncovered: Remove the foil and continue baking for another 10-15 minutes until the cheese is melted, bubbly, and golden, and the potatoes are tender when pierced with a fork.
- Rest and Garnish: Let the casserole rest for 5 minutes to set. Serve topped with dollops of sour cream and a sprinkle of fresh chopped parsley for a fresh finish.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the beef mixture.
- You can substitute cream of mushroom soup with cream of celery or cream of chicken soup for a different flavor profile.
- Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a firmer bite.
- Allowing the casserole to rest after baking helps the layers set, making serving easier.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
