Easy Cowboy Beef & Potato Casserole
A warm, comforting, and utterly delicious casserole perfect for busy weeknights or when you're craving a taste of home.
Equipment
- Large skillet
- 9x13 inch baking dish
- Big bowl
Ingredients
Main ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- to taste salt and pepper
- 4 medium potatoes, thinly sliced
- 1 can (15 oz) corn, drained
- 1 can (15 oz) green beans, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium-high heat. Add ground beef, chopped onion, and minced garlic. Cook, breaking up the beef, until browned. Drain excess grease.
- Stir in the paprika, salt, and pepper. Mix well.
- In a large bowl, combine the cooked beef mixture, thinly sliced potatoes, drained corn, drained green beans, and cream of mushroom soup. Mix until coated.
- Pour the mixture into a 9x13 inch baking dish and spread evenly.
- Sprinkle shredded cheddar cheese over the top.
- Bake for 30-40 minutes, or until potatoes are fork-tender and cheese is melted and bubbly.
- Let the casserole stand for 5 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or a 350°F oven until warmed through.