This meat and potato casserole is one filling meal that you can throw together as a last-minute dinner. A very comforting casserole that is made with only a few simple ingredients and ready in a breeze. It’s meaty, cheesy, and loaded with flavor. This casserole has been one of my favorites for years, and I will never get tired of this incredible casserole. It’s a staple and a no-fuss to make!
1 onion, chopped
1 pound lean ground beef or venison
1/4 c. milk or cream
1 1/2 c. cream of mushroom soup (I had leftover homemade soup in the fridge), or 1 can of cream of mushroom soup (which might make it not gluten-free)
1/2 c. stock (any kind)
3 c. thinly sliced potatoes (about 5 potatoes)
1 1/2 c. shredded cheese
1 teaspoon each of any of these: garlic powder, paprika, or go more savory with rosemary (optional)
Salt and pepper to taste
How to make Meat and Potato Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready an 11 x 7-inch glass baking dish. Lightly grease and set aside.
Step 2: Cook the onions and ground meat in a medium frying pan. Add the seasoning (optional) and season with pepper. Cook until done and drain the excess grease.
Step 3: Place the soup, stock, milk, salt, and pepper in a medium bowl. Mix well until combined.
Step 4: Into the prepared baking dish, layer half of the potatoes. On top, pour some soup and sprinkle with half of the meat, then cheese. Do the same with the rest of the potatoes, soup, meat, and cheese.
Step 5: Using a lightly greased aluminium foil, tent the dish and place it in the preheated oven. Bake the casserole for about 1 to 1 1/2 hours until the potatoes are tender.