• Prep Time: 20-minutes
  • Cooking Time: 95-minutes
  • Serves: 8 servings

Kittencal's Scalloped Potato and Ground Beef Casserole

  • Recipe Submitted by on

Category: Dinner Party, Main Dish, Casseroles, Beef, Potatoes

 Ingredients List

  • 1 1⁄2 lb ground beef, or bulk Italian sausage meat (can increase the ground beef slightly)
  • 1 medium onion, chopped
  • 1 small green bell pepper, seeded and chopped (optional)
  • 4 garlic cloves, finely chopped
  • 1⁄2 tsp red pepper flakes, adjust to taste (optional)
  • 1 tsp seasoning salt, or white salt
  • 1⁄2 tsp black pepper, freshly ground
  • 5 to 6 russet potatoes, peeled and sliced thinly (or use as many as desired)
  • 2 cup cheddar cheese, shredded
  • 2 can (10 3/4 ounces each) condensed cream of chicken soup, undiluted (using any other flavor of soup will not be as good)
  • 1 small onion, chopped (about 1/3 cup)
  • 3⁄4 cup light cream
  • 1⁄2 cup sour cream
  • 1⁄4 cup parmesan cheese, grated
  • 1 tsp garlic powder
  • 1⁄2 tsp seasoning salt
  • 1 black pepper, freshly ground (to taste)


1. In a skillet, cook the ground beef with onion, bell pepper and red pepper flakes (if using) until no longer pink; drain fat over a colander.

2. Return to pan and add garlic, 1 teaspoon salt and 1/2 teaspoon black pepper; cook, stirring with a wooden spoon, until the meat is lightly browned (I usually add in about 1 - 2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat); set aside.

3. For the sauce: In a medium bowl, mix together the undiluted soup with onion, light cream, sour cream, parmesan cheese, garlic powder, 1/2 teaspoon seasoning salt and black pepper to taste; mix well to combine.

4. In a greased 13 x 9 inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture), then the ground beef mixture on top.

5. Since this is a large casserole, I strongly suggest to place the baking dish on a jelly roll sheet in case of any spills.
Bake covered with foil for about 1 hour at 350 degrees F (175 degrees C).

6. Uncover and continue baking for another 20 - 30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).

7. Remove from oven, then sprinkle with grated cheddar cheese; return to oven for 4 - 5 minutes or until the cheese has melted.

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