This Meat and Potato Casserole is a very easy meal to put together. All you need is to raid your fridge and start cooking! If you have leftover meat in your fridge and some potatoes sitting on your cupboard, then it’s time to make this delicious casserole.
This casserole is a result of late-night cravings and experimentation. When the store is all closed, and cravings strike you hard, there’s no other choice but to open the fridge and make something out of what is available. Thus, this cheesy, meaty, and filling casserole!
1 onion, chopped
1 pound lean ground beef or venison
3 c. thinly sliced potatoes (about 5 potatoes)
1 teaspoon each of any of these: garlic powder, paprika, or go more savoury with rosemary (optional)
1 1/2 c. cream of mushroom soup (or use leftover), or 1 can of cream of mushroom soup (not gluten-free)
1/4 c. milk or cream
1/2 c. stock (any kind)
1 1/2 c. shredded cheese
Salt and pepper, to taste
How to make Meat and Potato Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F. Also, ready an 11 x 7-inch glass baking dish. Lightly grease and set aside.
Step 2: Cook the onions and ground meat in a medium frying pan until done. As it cooks, add the seasonings and pepper. When done, drain the grease.
Step 3: Place the soup, stock, milk, salt, and pepper in a medium bowl. Mix well until combined.
Step 4: Into the prepared baking dish, layer half of the potatoes, then pour some of the sauce on top and sprinkle with half of the meat and cheese. Do another layer with the remaining potatoes, soup, meat, then cheese.
Step 5: Tent the baking dish with lightly greased foil, then place in the preheated oven and bake for about 1 to 1 1/2 hours or until the potatoes are tender