This comforting, layered casserole turns a classic dinnertime shrug into a hearty, satisfying meal.
Tender sliced potatoes, seasoned ground beef, mixed vegetables, and a creamy mushroom sauce come together in one simple baking dish for an easy weeknight solution.
Finished with a generous layer of melted Cheddar cheese, this all-in-one dinner is warm, filling, and family-friendly.
It’s the perfect recipe for those evenings when you need something dependable, cozy, and made with everyday ingredients you likely already have on hand.
Ingredients
- 7 small baking potatoes, peeled and sliced
- 1 pound ground beef
- 1 (16-ounce) package frozen mixed vegetables, thawed
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1 cup shredded Cheddar cheese
- Salt and pepper, to taste
Directions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the thawed mixed vegetables with the condensed mushroom soup. Stir until evenly blended and set aside.
- Place the sliced potatoes in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer for about 5 minutes, just until slightly tender. Drain well and set aside.
- In a large skillet over medium-high heat, cook the ground beef, breaking it apart as it browns. Continue cooking until no longer pink. Drain any excess grease and spread the beef evenly in the bottom of a 9×13-inch baking dish.
- Spoon the vegetable and soup mixture evenly over the cooked beef. Layer the partially cooked potato slices on top. Season with salt and pepper, then sprinkle the shredded Cheddar cheese evenly over everything.
- Bake uncovered for about 25 minutes, or until the cheese is melted and the casserole is hot and bubbly. Let rest briefly before serving.