This cheesy beef and potato casserole is a comforting dish that brings back memories of family gatherings and Sunday dinners in the heart of the Midwest. It's a recipe that has been passed down through generations, each adding their own touch to this hearty meal. The combination of ground beef, tender potatoes, and vibrant bell peppers, all topped with a golden layer of cheese, makes for a dish that's both satisfying and nostalgic. Perfect for feeding a crowd or enjoying as leftovers, this casserole is a testament to the warmth and simplicity of traditional Midwestern cooking.
This casserole pairs beautifully with a crisp green salad dressed with a tangy vinaigrette, which helps to cut through the richness of the dish. A side of warm, crusty bread is perfect for soaking up the savory juices, and a glass of iced tea or a light lager complements the flavors nicely. For dessert, consider a slice of homemade apple pie to round out a truly comforting meal.
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Oven Baked Cheesy Beef and Potato Casserole
Servings: 6
Ingredients
1 pound ground beef
4 cups diced potatoes
1 cup diced bell peppers (red, yellow, and green)
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 cups shredded cheddar cheese
1 can (10.5 ounces) cream of mushroom soup
1/2 cup milk
2 tablespoons olive oil
4 cups diced potatoes
1 cup diced bell peppers (red, yellow, and green)
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 cups shredded cheddar cheese
1 can (10.5 ounces) cream of mushroom soup
1/2 cup milk
2 tablespoons olive oil
Directions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
Add the ground beef to the skillet, cooking until browned and fully cooked. Drain any excess fat.
Stir in the diced bell peppers, salt, pepper, and paprika, cooking for an additional 5 minutes until the peppers begin to soften.
In a large mixing bowl, combine the diced potatoes, cooked beef mixture, cream of mushroom soup, and milk. Mix until well combined.
Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.
Top the casserole with the shredded cheddar cheese, ensuring an even layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and golden brown.
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Allow the casserole to cool for a few minutes before serving.
Variations & Tips
For a bit of a kick, add a teaspoon of crushed red pepper flakes or a diced jalapeño to the beef mixture. You can also substitute the ground beef with ground turkey or chicken for a lighter version. If you prefer a different cheese, try Monterey Jack or a spicy pepper jack for added flavor. For a vegetarian option, omit the beef and add more vegetables like zucchini or mushrooms.