Supreme Layered Beef Casserole
A hearty, budget-friendly casserole layered with seasoned ground beef, thinly sliced potatoes, creamy soups, milk, and melted cheese, baked until tender and golden for a comforting family-style meal.
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Servings: 8
Ingredients
- 1 lb ground beef
- 1 c onion diced
- 1 tbsp garlic minced
- 1 tsp salt
- 1 tsp black pepper
- 5 medium potatoes thinly sliced
- 1 can 10.7 oz condensed cream of mushroom soup (with or without garlic)
- 1 can 10.7 oz condensed cream of chicken soup
- 1 can 12 oz evaporated milk
- ½ c milk
- 2 c shredded cheese
- Cooking spray
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray.
- In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is fully browned and no longer pink. Drain excess fat thoroughly. Season with salt and black pepper.
- Arrange a single layer of thinly sliced potatoes evenly over the bottom of the prepared baking dish. Spoon half of the cooked beef mixture over the potatoes.
- In a medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, evaporated milk, and milk until smooth and well combined. Pour half of the soup mixture evenly over the beef layer. Sprinkle with half of the shredded cheese.
- Repeat the layers with the remaining potatoes, beef, soup mixture, and shredded cheese.
- Cover the baking dish loosely with aluminum foil, tenting it slightly to prevent the foil from touching the cheese. Bake for 1 hour.
- Remove the foil and continue baking for an additional 30 minutes, or until the potatoes are fork-tender and the top is lightly golden and bubbling.
- Remove from the oven and allow the casserole to rest for 10 minutes before slicing and serving.
Notes
To make this recipe gluten free, ensure that both the condensed cream of mushroom soup and cream of chicken soup are certified gluten-free, as many standard varieties contain wheat-based thickeners. All remaining ingredients are naturally gluten free, but labels should always be checked for cross-contamination.