Description
A hearty and comforting baked casserole featuring seasoned ground beef, tender sliced potatoes, melted Colby Jack cheese, and a creamy soup base, topped with crispy fried onions for added texture and flavor. Perfect for family dinners or potlucks, this versatile dish can be prepared in a cast iron skillet or a casserole dish for a deliciously satisfying meal.
Ingredients
Units
Scale
Meat and Seasonings
- 1 pound lean ground beef
- Salt and Pepper to taste
- 1/2 teaspoon all purpose seasoning
- 1/2 teaspoon Worcestershire sauce
Vegetables and Cheese
- 4 medium yellow potatoes
- 8 oz Colby Jack cheese, freshly grated
- 10 ounce can cream of chicken soup
- 10 ounce can cream of celery soup
- 1/3 cup milk
- 1/2 cup French’s fried onions
Additional
- Optional: Green onions or parsley for garnish
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking.
- Cook the beef: Add the ground beef to a lightly greased 10-inch cast iron skillet or casserole dish. Break it up and cook over medium heat until browned and cooked through. Season with salt and pepper to taste.
- Prepare potatoes: Peel and slice the potatoes into thin, even slices. Layer these on top of the cooked ground beef.
- Add cheese: Sprinkle the freshly grated Colby Jack cheese evenly over the potato layer.
- Mix soup base: In a large bowl, combine the cream of chicken soup, cream of celery soup, milk, all-purpose seasoning, and Worcestershire sauce. Mix well with a whisk until smooth.
- Assemble casserole: Spoon the soup mixture over the cheese layer, spreading it evenly with the back of a spoon.
- Bake: Cover the dish tightly with aluminum foil and place it on a baking sheet to catch any spillover. Bake in the preheated oven for 90 minutes.
- Add toppings and broil: Remove from oven, take off the foil, and sprinkle the fried onions over the top. Place under a hot broiler for 2-3 minutes until golden and crispy.
- Garnish and serve: Garnish with chopped green onions or parsley. Serve hot and enjoy.
Notes
- If you don’t have a large cast iron skillet, a 9×13-inch casserole dish works perfectly. Follow the same assembly and baking instructions.
- Make-Ahead: Assemble the casserole up to the baking step and refrigerate for up to 24 hours. Add the fried onions just before broiling.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through, or microwave individual portions.
- Freezing: Let the casserole cool completely. Wrap tightly and freeze for up to 2 months. Reheat as mentioned above.
- Variations: Add chopped vegetables such as carrots or peas for extra nutrition and flavor.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 470 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 95 mg
