Description
A quintessential American comfort meal, this one-pan casserole layering hearty ground beef, tender sliced potatoes, carrots, and peas in a creamy savory sauce is a family favorite. Perfect for busy weeknights, it delivers a deeply satisfying and balanced dinner with minimal effort and simple pantry staples. Whether you are prepping for a large family or need a reliable meal solution, this dish ensures every forkful contains a delicious balance of protein and satisfying vegetables.
Ingredients
1 lb Ground Beef (85/15 fat ratio)
4 medium Yukon gold potatoes
3 whole carrots
1 medium yellow onion
1 can cream of mushroom soup (alcohol-free)
1 cup frozen peas
2 cups cheddar cheese, shredded
0.5 cup low-sodium beef broth
Olive oil for greasing
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a 9×13 baking dish with olive oil or butter.
Peel and slice the potatoes into 1/4 inch rounds.
Brown the ground beef in a skillet over medium-high heat until cooked through, then drain excess fat.
Spread half of the potato slices evenly across the bottom of the baking dish.
Layer the cooked beef over the potatoes.
Layer the sliced carrots and onions over the beef.
Spread the cream of mushroom soup mixed with beef broth over the layers.
Top with the remaining potato slices, frozen peas, and a generous layer of shredded cheddar cheese.
Cover with foil and bake for 45 minutes, then remove foil and bake for an additional 15 minutes or until potatoes are tender and cheese is bubbling.
Notes
Ensure your canned soup is alcohol-free. For extra flavor, sprinkle a pinch of dried thyme or black pepper over the beef while browning. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 60
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg