Tuesday, February 8, 2011

Scalloped Potato and Ground Beef Casserole

This was awesome!!!  It may just be one of our favorite casseroles.  It reheats great for leftovers, an added bonus.  This is definitely kid approved. 

Scalloped Potato and Ground Beef Casserole
Slightly adapted from Food

1-1/2 lb ground chuck
medium onion, chopped
1 small green bell pepper, seeded and chopped
3 Tablespoons minced garlic
1/2 teaspoon chili pepper flakes
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
5-6 russet potatoes
2 cans cream of chicken soup
3/4 cup milk
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon seasoning salt
1/2 teaspoon black pepper
2 cups shredded cheddar cheese

In a skillet cook the ground beef with onion, bell pepper, and chili flakes until no longer pink; drain fat over a colander.  Return to pan and add in garlic, season salt, and black pepper; cook until meat is lightly browned.  In a medium bowl, mix together the soup with milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper and add the potatoes.  Mix well to combine.  In a greased 9x13 baking dish, late the potato/soup mixture.  Top with half of the cheddar cheese.  Then spread the ground beef mixture.  Cover with foil and bake for 1 hour on 350 degrees.  Uncover and continue baking for another 20-30 minutes or until the potatoes are tender.  Sprinkle the remaining cheddar cheese on the top and return to the oven for 4-5 minutes or until cheese has melted.


  1. Being mostly a kid myself. This looks awesome, and easy! Thanks!


  2. A tasty dinner.Absolutely delicious! We too omitted the water and it was perfection.Yummy recipe.

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