Best Ever Beef and Potatoes Casserole recipe
All Recipes Main Dish Recipes Casserole Recipes Vegetable
Ingredients
- 6 large potatoes, peeled 1 cup vegetable oil for frying 2 tablespoons olive oil 1 onion, chopped 1 clove garlic, minced 1 pound ground beef 2 (10.75 ounce) cans condensed cream of chicken soup 1 ½ cups shredded mild Cheddar cheese 1 pinch salt and ground black pepper to taste 1 cup panko bread crumbs ⅔ cup shredded Irish Cheddar cheese (such as Dubliner®) 2 tablespoons unsalted butter, melted 1 serving cooking spray
Nutrition Info
- 660.9 caloriescarbohydrate: 66.4 gcholesterol: 88.4 mgfat: 33.4 gfiber: 6.6 gprotein: 28 gsaturatedFat: 14.6 gservingSize: -sodium: 867.7 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Best Ever Beef and Potatoes Casserole
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Slice potatoes into medium rounds.
Heat vegetable oil in a deep skillet over medium heat. Fry potato rounds until starting to turn brown, about 5 minutes per batch. Remove from oil and place on a paper towel-lined plate to drain. Set aside.
Heat olive oil in a frying pan over medium-high heat. Cook onion and garlic in the hot oil until onion turns translucent, about 5 minutes. Add ground beef and cook and stir until browned and no pink remains, 5 to 7 minutes more. Drain the pan.
Combine beef mixture and cream of chicken soup in a large bowl. Add mild Cheddar cheese and stir until combined. Season with salt and pepper.
Combine panko bread crumbs with 1/3 of the Irish Cheddar cheese and melted butter.
Spray a 2-quart baking dish with cooking spray and spread 1/2 of the potatoes in the bottom of the dish. Sprinkle with 1/3 of the Irish Cheddar cheese. Cover with 1/2 of the beef mixture. Repeat with remaining potatoes, Irish Cheddar, and beef mixture. Top with panko mixture.
Bake, uncovered, in the preheated oven until browned and bubbly, about 30 minutes.