Description

This hearty Meat & Potato Casserole combines ground beef or venison with tender sliced potatoes, layered with a creamy mushroom soup sauce and melted cheese, baked to golden perfection. It’s a comforting, satisfying dish perfect for family dinners that delivers rich flavors and easy preparation.

Ingredients

Main Ingredients

1 lb. lean ground beef or venison
1 onion, chopped
1 tsp garlic powder (optional)
1 tsp paprika (optional)
1 tsp rosemary (optional)
Salt and pepper to taste
3 cups thinly sliced potatoes (about 5 medium potatoes)

Sauce Ingredients

1 1/2 cups cream of mushroom soup (1 can)
1/2 cup stock (any kind)
1/4 cup milk or cream

Topping

1 1/2 cups shredded cheese

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 11×7-inch glass baking dish thoroughly to prevent sticking.
Cook Meat: In a skillet over medium heat, cook the chopped onion with the ground beef or venison until the meat is browned and the onions are soft. Season with optional garlic powder, paprika, rosemary, salt, and pepper. Drain any excess grease once cooked.
Prepare Sauce: In a bowl, whisk together the cream of mushroom soup, stock, milk (or cream), and a pinch of salt and pepper to create a creamy sauce.
Layer Ingredients: Place half of the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Pour some of the soup mixture over the potatoes. Spread half of the cooked meat mixture on top, then sprinkle with half of the shredded cheese. Repeat these layers with the remaining potatoes, soup mixture, meat, and cheese.
Bake: Cover the casserole with greased aluminum foil (grease the side facing the food to avoid sticking). Bake in the preheated oven for 1 to 1.5 hours, or until the potatoes are tender when pierced with a fork.
Serve: Allow the casserole to cool for a few minutes before serving to let it set and enhance the flavors.

Notes

For a gluten-free option, use a gluten-free cream of mushroom soup.
You can substitute the meat with ground turkey or chicken for a leaner version.
Feel free to add vegetables like sliced mushrooms or bell peppers for extra flavor and nutrition.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.