Introduction: When it comes to hearty, comforting meals that bring everyone to the table, nothing quite beats a baked potato and meat casserole. This dish combines tender baked potatoes, savory meat, and a blend of cheesy goodness, making it the perfect family favorite. Whether you’re cooking for a busy weeknight or preparing a meal for a special occasion, this casserole is sure to please all taste buds. Plus, it’s easy to prepare, making it a go-to recipe for busy home cooks who want a filling and satisfying dinner. Keep reading to discover how to create this mouthwatering dish!
Ingredients:
4 medium-sized russet potatoes, peeled and cubed
1 lb (450g) ground beef or turkey (or a mixture of both)
1 medium onion, chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese
1 cup sour cream
1/2 cup milk
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup cooked bacon crumbles (optional, but highly recommended!)
1/2 cup frozen peas (optional, for added veggies)
1 tablespoon olive oil (for greasing the baking dish)
Fresh parsley, chopped (for garnish)
Instructions:
Preheat and Prepare the Potatoes: Preheat your oven to 375°F (190°C). While the oven is heating up, peel and cube your russet potatoes. Place them in a pot of boiling salted water and cook for about 10-12 minutes, or until they are fork-tender. Drain and set aside.
Cook the Meat: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they’re soft and fragrant (about 3-4 minutes). Add the ground beef or turkey to the pan, breaking it up with a spoon. Cook until browned, about 7-8 minutes. Drain any excess fat if necessary, then stir in the thyme, oregano, salt, and pepper. Mix well and set aside.
Mix the Casserole Base: In a large mixing bowl, combine the cooked potatoes, cooked meat mixture, sour cream, milk, and half of the shredded cheddar cheese. Stir everything together until well combined. If you’re adding peas or bacon, fold them in at this stage for added flavor and texture.
Assemble the Casserole: Lightly grease a 9×13-inch baking dish with olive oil or cooking spray. Spoon the potato and meat mixture into the dish, spreading it out evenly. Top with the remaining cheddar cheese, and if desired, sprinkle with extra bacon crumbles for an extra savory crunch.
Bake the Casserole: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden on top. You can broil it for 2-3 minutes at the end for an extra crispy top if desired.
Garnish and Serve: Once out of the oven, allow the casserole to cool for a few minutes before serving. Garnish with freshly chopped parsley for a touch of color and freshness. Serve warm and enjoy!
Tips for Serving and Storing:
Serving: This casserole is a complete meal in itself, but you can serve it alongside a simple green salad or steamed vegetables for a balanced dinner. It’s also great with a side of crusty bread to soak up any extra cheesy goodness!
Storing Leftovers: Leftover casserole can be stored in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or bake in the oven at 350°F (175°C) for about 10-15 minutes until hot.
Freezing: If you want to make this casserole in advance, it freezes wonderfully. After assembling it, cover it tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When you’re ready to bake, allow it to thaw overnight in the fridge and bake as directed.
Variants:
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