Ground Beef and Potato Bake
This easy layered casserole combines browned ground beef, diced potatoes, and a flavorful saucy topping. The casserole is finished with melted cheese.
Ingredients
- 1 1/2 pounds potatoes, red-skinned, peeled and cut into 1/2-inch dice
- 1 tablespoon vegetable oil
- 1 1/2 pounds ground beef
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 carrot, cut into matchsticks or julienne
- Kosher salt
- Freshly ground black pepper
- 1 10 3/4-ounce can cream of celery soup (or cream of mushroom)
- 3/4 cup milk
- 1/2 cup sour cream
- 6 ounces shredded cheddar cheese
Instructions
- Put the potatoes in a saucepan and cover with water. Bring the potatoes to a boil over high heat. Reduce the heat to medium low and cover the pan; cook for about 10 to 15 minutes, or until the potatoes are tender but still firm. Drain and set aside.
- Heat the vegetable oil in a skillet over medium heat. Add the ground beef and cook for 3 minutes. Add the onion, celery, and carrots and continue to cook until the ground beef is no longer pink and the vegetables are softened. Drain and discard excess grease. Add 1/2 teaspoon of kosher salt and 1/4 teaspoon of pepper to the beef mixture.
- Transfer the beef and vegetables to the prepared baking dish and top with the potatoes. Sprinkle the potatoes lightly with salt and pepper.
- In a bowl, combine the soup with the milk and sour cream. Spread over the potato layer and sprinkle lightly with salt and pepper.
- Cover the baking dish tightly with foil and bake for 45 minutes.
- Uncover the baking dish and scatter the shredded cheese over the top. Continue to bake, uncovered, for 10 minutes.
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