Ingredients
- Ground beef: 1 pound
- Potatoes, peeled and cubed: 2 pounds
- Onion, chopped: 1 medium
- Carrots, peeled and sliced: 2 medium
- Cream of mushroom soup: 1 can (10.75 ounces)
- Milk: 1/2 cup
- Worcestershire sauce: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Step 3: In a large bowl, combine the browned ground beef, potatoes, onion, and carrots. Season with salt and pepper.
- Step 4: In a separate bowl, whisk together the cream of mushroom soup, milk, and Worcestershire sauce.
- Step 5: Pour the soup mixture over the ground beef and vegetable mixture, and stir to coat evenly.
- Step 6: Pour the mixture into the prepared baking dish. Cover with foil and bake for 1 hour. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is lightly browned. Let stand for 10 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or larger portions in a covered oven-safe dish at 350°F until warmed through.
- Serve this hearty casserole with a dollop of sour cream or a sprinkle of fresh parsley for added flavor and visual appeal.
- For extra flavor, sauté the onions and carrots in the skillet with the ground beef before combining them with the potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American