Creole Beef and Potato Casserole with Mushroom Sauce
A hearty one-dish casserole combining seasoned ground beef, sautéed aromatics, and thinly sliced potatoes bound together in a creamy mushroom soup base and topped with sharp cheddar cheese. The potatoes soften while absorbing the savory beef and soup flavors, creating a comforting family dinner that's ideal for weeknight meals or casual gatherings. This version uses optional Creole seasoning for a subtle regional twist, distinguishing it from plain beef-potato casseroles.
Ingredients
- 1 tablespoon butter, oil, or bacon drippings
- 1 cup onion, chopped
- ½ cup bell pepper, chopped
- 1 tablespoon garlic, minced
- 1 pound ground beef
- 10 ½ ounce cream of mushroom soup, canned
- ¾ cup whole milk
- 1 ½ teaspoon kosher salt, divided
- ½ teaspoon black pepper, freshly cracked, divided
- ¼ teaspoon Creole or Cajun seasoning(optional)
- 1 tablespoon fresh parsley, chopped
- 4 medium red-skinned potatoes, unpeeled, sliced 1/8 to 1/4-inch thick
- 1 ½ cup sharp cheddar cheese, shredded
Instructions
- 1
Preheat oven to 350F. Butter an 11 by 7-inch baking dish.
- 2
Heat fat in a large skillet over medium heat. Add onions and bell pepper, saute until tender.
- 3
Add garlic and cook 1 minute, then add ground beef. Cook through, breaking it apart as it cooks. Drain excess fat.
- 4
In a bowl, whisk together mushroom soup, milk, salt, pepper, Cajun seasoning, and parsley.
- 5
Layer half the potatoes in the baking dish. Season with half of remaining salt and pepper. Add half the ground beef, then half the soup mixture, then half the cheese.
- 6
Repeat layers with remaining potatoes, salt, pepper, beef, soup mixture, and cheese.
- 7
Cover tightly with aluminum foil. Bake at 350F for about 1 hour, until potatoes are fork tender.
Tips
Slice potatoes uniformly for even cooking. Use a mandoline or vegetable slicer to ensure all pieces are 1/8 to 1/4-inch thick so the casserole cooks evenly.
Do not skip draining excess fat from the beef. Too much fat makes the casserole greasy and prevents the cream sauce from setting properly.
Let the casserole rest 5 minutes after baking before serving. This helps the layers set and makes portioning cleaner.
Good to Know
Cover and refrigerate for up to 3 days. Reheat covered at 350F for 20-25 minutes until heated through.
Assemble completely, cover, and refrigerate for up to 12 hours. Bake from cold, adding 10-15 minutes to cooking time.
Serve directly from the baking dish while hot. Pairs well with a simple green salad or steamed green beans.
Common Mistakes
Do not skip the foil cover to avoid dry, overcooked potatoes.
Do not layer potatoes too thick to avoid undercooked centers.
Do not overfill the baking dish to avoid overflow of sauce during baking.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this casserole ahead of time?
Yes. Assemble the casserole completely, cover tightly with plastic wrap or foil, and refrigerate for up to 12 hours. Bake from cold at 350F, adding 10-15 minutes to the cooking time.
What if I do not have cream of mushroom soup?
Use any cream soup (celery, chicken, or potato) or make homemade by whisking together 2 tablespoons butter, 2 tablespoons flour, 1 cup broth, 3/4 cup milk, and 1/2 cup sauteed mushrooms. Cook until thickened.
How long will leftovers keep and can I freeze this casserole?
Refrigerate leftovers for up to 3 days. Freeze for up to 2 months in an airtight container. Thaw overnight in the refrigerator and reheat covered at 350F for 25-30 minutes.