Ground Beef Potato Casserole with Cornflake Topping
Layered casserole combining seasoned ground beef, diced vegetables, and sliced potatoes bound with cream soup and milk, topped with cheddar cheese and a buttered cornflake crust. Comfort food classic with tender potatoes, savory meat filling, and crispy topping.
Ingredients
- 1 ½ pounds ground beef
- 1 medium sweet onion, diced
- 1 large stalk celery, diced
- 1 15.25 ounce can corn, drained
- 1 10.5 ounce can cream of mushroom soup
- 1 10.5 ounce can cream of celery soup
- 1 cup milk
- 2 pounds Russet potatoes, peeled thinly sliced
- salt, to taste(optional)
- pepper, to taste(optional)
- 2 cups grated cheddar cheese
- 2 cups cornflakes, crushed
- 2 tablespoons butter, melted
Instructions
- 1
Preheat oven to 350F. Spray a 9x13 pan with cooking spray.
- 2
Cook ground beef with onion and celery in a large skillet over medium-high heat until no longer pink.
- 3
Drain excess liquid if desired.
- 4
Stir in corn and set aside.
- 5
In a separate bowl, combine soups and milk, whisking until fully incorporated.
- 6
Layer half the beef mixture in the prepared baking dish. Top with half the sliced potatoes. Season with salt and pepper.
- 7
Spread half the soup mixture over potatoes and top with half the cheese.
- 8
Repeat layering with remaining beef mixture, potatoes, soup mixture, and cheese.
- 9
Cover with foil and bake for 1 hour.
- 10
While baking, combine melted butter with crushed cornflakes.
- 11
Remove foil and top casserole with cornflake mixture.
- 12
Bake uncovered for 5-10 minutes until top is lightly browned and potatoes are fork tender.
- 13
Remove and garnish with fresh parsley before serving.
Tips
Drain excess liquid from meat mixture to prevent casserole from becoming watery.
Slice potatoes thinly and evenly for consistent cooking.
Whisk soup and milk thoroughly to avoid lumps in layers.
Fresh parsley garnish brightens the rich, heavy casserole.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350F until warmed through.
Assemble casserole through soup layer, cover, and refrigerate up to 12 hours before baking. Add 10-15 minutes to bake time if starting cold.
Let rest 5 minutes after baking before serving. Pairs with green salad or steamed green beans.
Common Mistakes
Do not skip draining excess beef liquid to avoid soggy potatoes.
Do not skip whisking soup mixture to avoid lumpy texture.
Do not overbake uncovered stage to avoid burnt cornflake topping.