Ingredients
Serves 6–8
The Heart of the Casserole
1 lb ground beef (85% lean—fat = flavor!)
1 large yellow onion, finely diced
3–4 lbs Yukon Gold or Russet potatoes, peeled and sliced ¼-inch thick (about 6–8 medium)
2 cups (8 oz) shredded sharp cheddar cheese, divided (freshly shredded—no anti-caking agents!)
The Creamy Sauce
1 (10.5 oz) can cheddar cheese soup (like Campbell’s)—not soup mix
12 oz (1½ cups) evaporated milk (or whole milk for lighter version)
½ cup (120ml) whole milk
1 tsp fine sea salt
½ tsp freshly ground black pepper
✅ Joye’s Optional Upgrades
½ tsp garlic powder or smoked paprika (for your bold-flavor love!)
1 cup frozen peas or corn (stirred into meat—classic comfort!)
2 tbsp Worcestershire sauce (deepens savoriness—so Midwest-kitchen authentic!)
⚠️ Note: “Cheddar cheese soup mix” in the original likely refers to canned cheddar cheese soup—the creamy, pourable kind—not a dry packet. This is key for rich, velvety sauce.
Step-by-Step Instructions
1. Prep & Preheat
→ Preheat oven to 350°F (175°C).
→ Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Brown the Beef
→ In a large skillet over medium heat, cook ground beef and onion 6–8 minutes, breaking into small crumbles, until no pink remains.
→ Drain most fat (leave ~1 tbsp for flavor).
3. Slice & Layer (With Love)
→ Arrange one-third of the potato slices in the bottom of the dish (slight overlap is fine).
→ Sprinkle lightly with salt and pepper.
→ Top with one-third of the beef mixture, spreading evenly.
→ Sprinkle with ⅓ of the cheese (about ¾ cup).
→ Repeat layers two more times, ending with a final layer of cheese on top.
✅ Pro tip: Press layers gently—keeps casserole cohesive.
4. Make the Sauce
→ In a bowl, whisk cheddar cheese soup, evaporated milk, milk, salt, and pepper until smooth.
→ Optional: Stir in garlic powder or Worcestershire.
5. Pour & Bake
→ Pour sauce evenly over the top—let it seep down the sides.
→ Cover tightly with foil (tent slightly to avoid cheese sticking).
→ Bake 1 hour, then remove foil.
→ Bake 15–20 minutes more, until:
✓ Top is golden and bubbly
✓ Potatoes are tender when pierced with a fork
✅ Thicker slices? Add 10–15 mins. Test at 60 mins.
6. Rest & Serve
→ Let rest 10–15 minutes before serving (allows layers to set—no runny bites!).
→ Serve warm—straight from the dish or on plates with a side of crusty bread or green beans.
Tips for Perfect Casserole (Joye-Approved!)
🔸 Slice potatoes evenly. ¼-inch = even cooking. Use a mandoline or sharp knife.
🔸 Drain beef well. Excess grease = greasy casserole.
🔸 Shred your own cheese. Pre-shredded contains cellulose—melts poorly.
🔸 Rest before slicing. Patience = clean layers and cohesive bites.
🔸 Say “Ready?” before serving. It’s not superstition—it’s ritual. And rituals make food taste better.
Serving Suggestions (Joye’s Favorites!)
🥖 Classic pairing: Warm buttermilk biscuits or rye bread
🥗 Bright balance: Simple green salad with apple cider vinaigrette
🍎 Midwest touch: Sliced apples or spiced applesauce on the side
🫖 Comfort finish: Hot tea, spiced cider, or cold milk
Storage & Make-Ahead Tips
Fridge (unbaked): Assemble, cover, refrigerate up to 24 hours. Bake +10 mins.
Fridge (baked): Up to 4 days. Reheat covered at 325°F (20–25 mins).
Freezer (unbaked): Assemble, cover tightly, freeze. Thaw overnight, bake as directed.
Freezer (baked): Slice, wrap individually, freeze. Thaw overnight, reheat 25 mins @ 350°F.
Frequently Asked Questions
Q: Can I use frozen potatoes?
A: Not recommended—fresh slices soften perfectly; frozen release too much water.
Q: Why is my casserole watery?
A: Likely under-drained beef or too much milk. Next time: drain beef well + use evaporated milk (it’s concentrated—less water!).
Q: Can I make it gluten-free?
A: Yes! Use GF cream of cheddar soup (like Pacific Foods) and verify beef is GF.
Q: Can I add veggies?
A: Yes! Sauté 1 cup peas, corn, or green beans with the beef—drain well.
Q: Can I use ground turkey?
A: Yes—add 1 tbsp olive oil when browning (turkey is leaner).
Allergy Information
Contains: Dairy (cheese, milk, soup), wheat (in soup), soy (in soup)
Gluten-free option: Yes—with GF soup & verified GF beef
Nut-free: Yes (naturally)
⚠️ Always check soup and beef labels for hidden allergens.
Nutrition Facts (Per Serving — 8 servings)
| Calories | 520 |
| Protein | 24g |
| Fat | 26g |
| Saturated Fat | 14g |
| Carbs | 48g |
| Fiber | 4g |
| Sugar | 8g |
| Sodium | 820mg |
Values are estimates. Varies by potato size and cheese type.
Final Thought
This casserole doesn’t arrive with fanfare.
It bakes quietly in the oven—steam rising, cheese bubbling at the edges—until the kitchen smells like home and enough.
You scoop a portion. The potatoes are tender. The beef is savory. The cheese pulls.
And someone at the table sighs and says:
“This tastes like Sunday.”
That’s the Midwest way—not perfection, but presence.
Not haste, but care.
Not abundance, but enough.
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