“Got this recipe from my mother-in-law when I was just married.”

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Ground Beef, Potato, and Mushroom Casserole (with French Fried Onions)

Introduction

This Ground Beef, Potato, and Mushroom Casserole is a hearty comfort dish that brings together simple ingredients into one satisfying meal. With tender layers of potatoes, savory ground beef, earthy mushrooms, and a creamy sauce, it’s topped off with crispy French fried onions for that irresistible crunch. Perfect for family dinners, potlucks, or when you just want a warm and filling dish straight from the oven.

Ingredients

  • 1 lb (450 g) ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2–3 medium potatoes, thinly sliced
  • 8 oz (225 g) mushrooms, sliced
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese (optional)
  • 1 1/2 cups French fried onions (divided)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1 tbsp butter or oil (for sautéing)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Cook the beef mixture: In a skillet, heat butter/oil over medium heat. Add ground beef, onion, and garlic. Cook until beef is browned and onion is soft. Drain excess fat. Stir in salt, pepper, and paprika.
  3. Layer the casserole: Spread half of the sliced potatoes on the bottom of the prepared dish. Top with half of the cooked beef, half of the mushrooms, and a sprinkle of cheese (if using). Repeat layers.
  4. Mix the sauce: In a bowl, whisk together cream of mushroom soup and milk. Pour evenly over the layered casserole.
  5. Bake: Cover with foil and bake for 50–60 minutes, or until potatoes are tender.
  6. Top with crunch: Remove foil, sprinkle French fried onions on top, and bake uncovered for another 10–15 minutes, until golden and crispy.
  7. Serve: Let rest for 5–10 minutes before serving.

Storage Method

  • Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
  • Freezer: Assemble the casserole (without French fried onions) and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge, bake as directed, and add French fried onions in the last step.
  • Reheating: Warm in the oven at 325°F (160°C) until heated through, or microwave individual portions.

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