Cheesy Beefy Potato Casserole Recipe

Looking for a cheap and easy meal that tastes like a million bucks
so look no further because tonight I’m going to show you how to make my delicious cheesy beefy potato casserole.

Why You’ll Love This

• It’s a cheap and easy meal that tastes like a million bucks.
• It is a delicious cheesy beefy potato casserole.
• Creamy beefy and absolutely delicious.
• This is absolutely delicious with a layers of flavor.

Ingredients

• Ground beef (ground chuck)
• Onions
• Garlic (minced garlic, chopped garlic, garlic paste or garlic powder)
• Garlic powder
• Onion powder
• Smoked paprika
• Worcestershire sauce
• Salt
• Ground black pepper
• Tomato paste
• Beef broth
• Red chili flakes
• Potatoes (cubed)
• Oil (for casserole dish)
• Olive oil
• Cream of mushroom
• Milk
• Mild cheddar
• Gouda
• Mozzarella
• Freshly chopped parsley

Instructions

1. Add the ground beef to our skillet.
2. Allow onions to cook until we are translucent.
3. Add any type of garlic whether it be minced garlic, chopped garlic, garlic paste or if you don’t have either or feel free to use garlic powder.
4. Add some garlic powder.
5. Add some onion powder.
6. Add some smoked paprika for a nice smoky element of flavor.
7. Add some Worcestershire sauce.
8. Give it a good stir.
9. Lower our flame to medium heat.
10. Add salt and ground black pepper.
11. Open up the middle.
12. Get out some tomato paste in there.
13. Add a little bit more tomato paste.
14. Add some beef broth.
15. Turn it down on low and let’s get some cooking.
16. Add some red chili flakes.
17. Stir that on in as well.
18. Lower our flame to low heat.
19. Allow it to simmer for about three to four minutes.
20. Turn the stove top off.
21. Allow the meat to be undisturbed for a second.
22. Cut our potatoes into cubes.
23. Parboil our potatoes.
24. Add some salt to your water.
25. Allow potatoes to boil for about 10 minutes.
26. Add some oil to our casserole dish.
27. Use my paper towel to spread the oil.
28. Add our potatoes.
29. Add some salt and brown black pepper to seize my potatoes just a little bit more.
30. Add a little olive oil.
31. Toss our potatoes to make sure the seasoning is evenly coated.
32. Spread these potatoes out.
33. Bring back in our beautiful ground beef.
34. Layer the meat on top.
35. Spread the meat out.
36. Take a kind of cream of mushroom and add it to our milk.
37. Combine both the milk and the condensed mushroom soup until we get a smooth consistency.
38. Ladle on the cream.
39. Spread it up.
40. Preheat your oven to 375 degrees fahrenheit.
41. Cover our casserole down with aluminum foil.
42. Allow the casserole to bake for about 30 to 35 minutes plus our aluminum foil.
43. Combine all of the cheeses.
44. Sprinkle on the cheese on top.
45. Place it back into the oven.
46. This time it’s going to be uncovered, allowing the cheese enough time to melt.
47. Adjusted the heat in the oven from 375 to 350.
48. Loved it in there for about 10 minutes.
49. Add a little bit of freshly chopped parsley.

Cooking Tips

• If you’re using a leaner cut of meat then you may not have to drain or strain off any oil.
• I would suggest if you do have a lot of oil to keep it in the pan.
• If anything all you have to do is drain or get a couple paper towels, place it in a pan and stop up some of that oil so therefore your potato casserole is not greasy.
• Everything is basically seasoned to taste. Go for it and use some light hand to get the job done.
• Adding the salt and ground black pepper is totally up to you. It depends on how many salt and ingredient that you’re going to be losing as far as seasoning.
• It’s really important and essential that you cue the potatoes the same around the same size also.
• You don’t want to cube it too big, because we’re not doing sliced potatoes. We’re actually doing cute potatoes, which I think is going to have a better presentation.
• Or you can simply put the potatoes in the microwave for about maybe eight minutes on high heat.
• Don’t forget to add some salt to your water. If not, your potatoes are going to be slightly bland.
• Feel free to take your spatula. Spread the meat out. You can’t have too much meat on one side. And you know, we’re sitting here with naked potatoes. Okay. Make sure it’s covered.
• Be patient. It’s cooking. You’ve got to do what you’ve got to do if you want your food to come out perfectly. Great.
• For this, you can use a measuring cup. That way all of your contents stay inside of the cup without making a mess.
• If you’re not a fan of mushrooms, I’ve got a resolution for you. You could definitely use cream of cheddar, which is going to give it even more creamier texture.
• When it comes down to the cheese blend, you could use any type of cheese. Whatever your preference, if you want to use let’s say pepper jack, Monterey Colby, you could definitely use those cheeses as well.

Creamy beefy and absolutely delicious. Let me tell you right now, if you don’t try this recipe, I don’t want to tell you. No words. This is absolutely delicious with a layers of flavor.

Definitely give this recipe a try and let me know what you think.

Bye guys.