Potato Hot Dish
Cozy up with this hearty and oh-so-satisfying Potato Hot Dish, a comforting casserole perfect for family dinners or potluck gatherings. Layers of tender russet potatoes, savory ground beef, and vibrant mixed vegetables are brought together with a creamy mushroom sauce and topped with golden, melted cheddar cheese for a baked delight that’s impossible to resist. This versatile one-dish meal is seasoned with paprika, garlic, and onions, delivering robust flavor in every bite. With a simple prep time of just 20 minutes and straightforward instructions, this easy potato hot dish is not only convenient but also a crowd-pleasing classic. Whether you’re looking for a filling main course or a heartwarming side, this recipe will have everyone coming back for seconds! Keywords: potato casserole, layered hot dish, creamy potato bake, family casserole recipe.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 pound Ground beef
- 1 medium Yellow onion
- 2 Garlic cloves
- 1.5 cups Frozen mixed vegetables
- 1 can (10.5 ounces) Cream of mushroom soup
- 0.5 cup Milk
- 1 cup Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Olive oil
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the russet potatoes into 1/8-inch rounds. Set them aside in a bowl of cold water to prevent browning.
In a large skillet over medium heat, add olive oil and sauté the diced onion until softened, about 3-4 minutes. Add minced garlic and cook for 1 more minute.
Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, approximately 6-8 minutes. Drain any excess fat.
Stir the frozen mixed vegetables, salt, pepper, and paprika into the beef mixture. Remove from heat.
In a medium bowl, whisk together the cream of mushroom soup and milk until smooth.
Lightly grease a 9x13-inch baking dish with butter. Spread half of the potato slices in an even layer across the bottom of the dish.
Add the beef and vegetable mixture as the second layer, spreading it evenly over the potatoes.
Pour the soup and milk mixture evenly over the beef and vegetables.
Top with the remaining potato slices, arranging them neatly. Sprinkle shredded cheddar cheese evenly across the top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Allow the dish to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.5 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 233 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
