Cowboy Beef & Potato Casserole
A hearty dish combining ground beef, tender potatoes, and vibrant vegetables, baked together for a comforting meal.
Ingredients
Base Ingredients
- 1 pound ground beef
- 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)
- 1 cup shredded cheddar cheese
- 1 teaspoon paprika
- to taste salt and pepper
- 2 tablespoons olive oil
Instructions
Preparation
- Start by gathering all your ingredients. Chop the onion and garlic, slice the potatoes thinly, and drain the corn and green beans.
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic and sauté for about 3–4 minutes until fragrant and translucent.
Cooking
- Add the ground beef to the skillet and break it up with a spatula, cooking for about 5–7 minutes until browned and cooked through.
- Season with paprika, salt, and pepper, then remove from heat.
- In a large bowl, combine the sliced potatoes, drained corn, drained green beans, and cream of mushroom soup, stirring gently.
Assembly and Baking
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
- Spread half of the potato and vegetable mixture evenly across the bottom of the dish.
- Spoon the cooked ground beef mixture over the first layer of potatoes and vegetables.
- Top with the remaining potato and vegetable mixture, spreading it out evenly.
- Cover the dish with aluminum foil and bake for approximately 45 minutes.
- Remove the foil, sprinkle shredded cheddar cheese over the top, and return to the oven uncovered for an additional 15 minutes.
Serving
- Once the cheese is melted and golden, remove the casserole from the oven and let it sit for about 5 minutes before serving.
Notes
Consider adding fresh herbs or utilizing different cheese varieties for a unique twist. Casserole can be customized with seasonal vegetables.