On a chilly evening not too long ago, a familiar craving hit me—the need for something warm, hearty, and comforting. After a quick inventory of my kitchen, I decided to whip up a dish that’s a steadfast friend to anyone needing a hug in a bowl: a Beef and Potato Casserole. This isn’t just any casserole; it’s a fusion of tender potatoes, savory ground beef, and a creamy, cheesy topping that turns a simple meal into a celebration of coziness.
Imagine this: golden brown French fried onions that crunch satisfyingly with every bite, nestled atop a layer of melted cheddar cheese that strings along with each forkful. Below this golden crust, a rich blend of ground beef, infused with the aromas of sautéed onions, green bell peppers, and garlic, mingling with layers of thinly sliced Russet potatoes, all swimming in a creamy mushroom sauce. It’s the kind of dish that promises to soothe your soul and fill your kitchen with a scent that beckons everyone to the table.
Equipment
- 9×13-inch casserole dish
- Large skillet
- Mixing bowl
- Aluminum foil
- Knife and cutting board
Ingredients
- 1 pound lean ground beef
- ½ cup yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 to 3 medium-sized Russet potatoes, peeled and thinly sliced
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- French fried onions (for topping)
- Optional toppings: sliced green onions, chopped fresh parsley
