Description
A comforting and hearty Southern Five-Layer Beef Casserole featuring layers of seasoned ground beef, sliced potatoes, creamy mushroom soup, and melted cheddar cheese. Perfect for family dinners, this casserole combines savory flavors and a satisfyingly cheesy finish, garnished with fresh parsley and sour cream.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
Potatoes and Cheese Layer
- 3 large potatoes, peeled and thinly sliced
- 1 ½ cups shredded cheddar cheese
Garnish
- ½ cup sour cream
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and prepare: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook beef mixture: Heat olive oil in a skillet over medium heat. Add ground beef, chopped onion, and minced garlic. Cook until the beef is browned and onions are soft, then drain excess fat.
- Add soup and seasonings: Stir in cream of mushroom soup, diced tomatoes with green chilies, salt, black pepper, and paprika. Let the mixture simmer for 5 minutes, then remove from heat.
- Layer potatoes: Arrange half of the thinly sliced potatoes evenly on the bottom of the prepared baking dish.
- Layer beef: Spread half of the cooked beef mixture evenly over the potatoes.
- Add cheese: Sprinkle ½ cup of shredded cheddar cheese over the beef layer.
- Repeat layers: Layer the remaining sliced potatoes over the cheese, then top with the remaining beef mixture.
- Top with cheese: Sprinkle the remaining shredded cheddar cheese evenly on top.
- Cover and bake: Cover the casserole with foil and bake in the preheated oven for 45 minutes.
- Remove foil and finish baking: Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly and the potatoes are tender.
- Rest the casserole: Allow the casserole to rest for 5 minutes after baking to set and cool slightly.
- Garnish and serve: Dollop sour cream on top and sprinkle with freshly chopped parsley before serving.
Notes
- For a spicier version, add a pinch of cayenne pepper or use diced tomatoes with hot green chilies.
- Make sure to slice potatoes thinly and evenly so they cook through during baking.
- Feel free to substitute cheddar cheese with a blend of Mexican cheeses or Monterey Jack for a different flavor profile.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- To make this dish gluten-free, ensure the cream of mushroom soup is labeled gluten-free or substitute with a homemade gluten-free white sauce.
