Ingredients
Scale
- 2 pounds russet potatoes, peeled & diced
- 1 pound lean ground beef
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup frozen mixed vegetables
- Salt & pepper to taste
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup milk (2% recommended)
- 1/2 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat your oven to 400°F and move the rack to the middle position.
- Add the potatoes to a greased 9×13 casserole dish.
- Cook the beef and onions in a skillet until browned (8-10 minutes). Drain excess fat if needed.
- Add garlic and frozen mixed vegetables to the skillet and cook for 2-3 minutes. Season with salt & pepper, then transfer to the casserole dish.
- Mix cream of mushroom soup, milk, sour cream, Worcestershire sauce, Italian seasoning, and half the cheddar cheese in a bowl.
- Pour the sauce over the beef and potatoes, stir, and arrange in an even layer.
- Cover with foil and bake for 45 minutes.
- Remove foil, sprinkle remaining cheese on top, and bake uncovered for 10-15 minutes until cheese melts and potatoes are tender.
- Let sit for 5-10 minutes before serving. Season with extra salt & pepper as needed.
Notes
- Peel and dice potatoes evenly for even cooking.
- Adjust salt and pepper to taste.
- Let the casserole rest before serving for better texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg