MEAT AND POTATO CASSEROLE

MEAT AND POTATO CASSEROLE (LONG, HOMEMADE RECIPE)

Layers of seasoned ground beef, onions, tender potatoes, and a creamy cheese sauce baked until golden and bubbly. 

INGREDIENTS (FULL LIST & NOTES)

For the Meat Layer

• 1 lb (450 g) ground beef
• 1 lb (450 g) ground sausage or use more beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp Worcestershire sauce
• ¼ cup beef broth (optional, enhances flavor)

For the Potatoes

• 4–5 medium russet potatoes or Yukon Gold
• 1–2 tbsp butter
• ½ tsp salt
• ½ tsp black pepper

(You will slice these thinly — they soften while baking.)

For the Creamy Sauce

• 1 can (10.5 oz) cream of mushroom OR cream of chicken soup
• 1 cup heavy cream OR whole milk
• 1 cup sour cream
• 1 tbsp flour (helps thicken)
• 1 cup shredded cheddar cheese
• ½ cup mozzarella (optional, makes it creamy)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp dried parsley

For Topping

• 1 cup cheddar or Colby Jack cheese
• Fresh parsley
• Cracked pepper 

STEP-BY-STEP DIRECTIONS (VERY LONG & DETAILED)

1. Prepare the Meat Mixture

1. Heat a large skillet over medium-high heat.
2. Add ground beef + ground sausage.
3. Brown the meat, breaking it apart with a spatula.
4. Once cooked, add the diced onion.
5. Cook another 4–5 minutes until onions soften.
6. Add garlic and sauté 1 minute.
7. Drain excess fat.
8. Add seasonings:
   • salt
   • pepper
   • paprika
   • onion powder
   • garlic powder
10. Add Worcestershire sauce and beef broth.
11. Simmer 3–4 minutes so flavors blend.
12. Remove from heat and set aside.

This mixture should smell amazing — savory, rich, slightly smoky. 

2. Prepare the Potatoes

1. Wash and peel potatoes.
2. Slice them into thin rounds (⅛–¼ inch thick).
   • A mandoline slicer works best.
4. Place slices into a bowl.
5. Add butter, salt, and pepper.
6. Toss gently to coat.

Thin slices cook evenly and absorb the sauce beautifully. 

3. Make the Creamy Sauce

1. In a mixing bowl, whisk together:
   • cream soup
   • heavy cream or milk
   • sour cream
   • flour
   • cheddar
   • mozzarella
   • garlic powder
   • onion powder
   • paprika
3. Mix until smooth and creamy.
4. Taste and adjust seasoning.

This sauce is what makes the casserole rich and velvety. 

4. Assemble the Casserole

Use a 9×13-inch baking dish.

Layer 1: Thin layer of creamy sauce

Prevents sticking. 

Layer 2: Half of the potatoes

Spread evenly. 

Layer 3: Half of the meat mixture

Spoon evenly across potatoes. 

Layer 4: Half of the creamy sauce

Spread or drizzle. 

Repeat layers:

• Remaining potatoes
• Remaining meat mixture
• Remaining creamy sauce

Top Layer: Cheese

Sprinkle cheddar or Colby Jack over the top. 

5. Bake

1. Preheat oven to 350°F (175°C).
2. Cover casserole with foil.
3. Bake 60 minutes.
4. Remove foil and bake another 20–30 minutes until:
   • top is golden
   • sauce is bubbling
   • potatoes are tender when pierced with a fork 

6. Rest Before Serving

Let the casserole sit 10–15 minutes before slicing.

This helps it set and makes the layers hold together.

SERVING SUGGESTIONS

Serve with:

• green beans
• simple salad
• roasted carrots
• garlic bread
• coleslaw

Top with:

• parsley
• sour cream
• extra cheese 

VARIATIONS

Cheesy Bacon Version

Add:

• 1 cup cooked bacon
• extra cheddar
• pinch of smoked paprika

Creamy Ranch Version

Add 1 tbsp ranch seasoning to sauce.

Veggie Version

Add layers of:

• corn
• spinach
• peas
• mushrooms

Spicy Version

Add:

• red pepper flakes
• spicy sausage

Moroccan-Inspired Version

Add:

• cumin
• paprika
• turmeric
• garlic
• parsley

STORAGE

• Refrigerate: 3–4 days
• Freeze: 2–3 months
• Reheat: oven is best (350°F until hot)

Enjoy.