This Loaded Potato and Meatball Casserole combines hearty ground beef, tender baby potatoes, and gooey melted cheese for a meal that hits all the right notes. With the addition of onions, bell peppers, and creamy mushroom soup, every bite delivers layers of flavor and texture. It’s perfect for busy weeknights, family dinners, or potlucks when you need an easy yet satisfying dish. Let’s walk through how to make this delicious casserole that the whole family will love.

Ingredients:

• 1 lb ground beef
• 1 lb baby potatoes, sliced thinly
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup diced onions
• 1/2 cup diced bell peppers (any color)
• 1 can cream of mushroom soup (10.5 oz)
• Salt and pepper to taste

Preparation:

Step 1: Preheat the Oven and Prep the Dish

• Preheat your oven to 375°F (190°C).
• Grease a casserole dish with butter or non-stick spray to prevent sticking.

Step 2: Brown the Ground Beef

• In a large skillet, cook 1 lb of ground beef over medium heat until fully browned, breaking it apart with a spatula.
• Once cooked, drain any excess fat to avoid a greasy casserole. Set the beef aside.

Step 3: Prepare the Potato Layer

• Slice the baby potatoes thinly (¼-inch slices) to ensure they cook evenly.
• Layer the potato slices in the bottom of the greased casserole dish, arranging them evenly.
• Season with salt and pepper to taste for extra flavor.

Step 4: Add the Meat and Vegetables

• Spread the browned ground beef over the potato layer.
• Evenly distribute the diced onions and diced bell peppers over the meat layer.

Step 5: Pour the Mushroom Soup

• Open the can of cream of mushroom soup and pour it over the meat and vegetables.
• Use a spoon to spread the soup evenly to cover the entire layer, ensuring the flavors distribute well during baking.

Step 6: Top with Cheeses

• Sprinkle 1 cup of shredded cheddar cheese and 1 cup of mozzarella cheese over the casserole.
• Make sure the cheese covers the surface completely to achieve a bubbly, golden brown top when baked.

Step 7: Bake the Casserole

• Cover the casserole dish with aluminum foil to lock in moisture while it cooks.
• Bake in the preheated oven for 45 minutes to allow the potatoes to soften and the flavors to meld.

Step 8: Finish Baking Uncovered

• After 45 minutes, remove the foil and bake for an additional 15 minutes.
• This step allows the cheese to melt and develop a golden brown, bubbly top.

Step 9: Cool and Serve

• Let the casserole rest for 5-10 minutes before serving to allow the layers to set and make it easier to slice.
• Serve warm and enjoy this hearty, comforting dish!

Cooking Notes:

• Meatball Option: To add a fun twist, form the ground beef into mini meatballs instead of crumbling it. Brown the meatballs in a skillet before adding them to the casserole.
• Cream Soup Alternatives: If you’re not a fan of cream of mushroom, use cream of chicken or cheddar cheese soup instead.
• Add Veggies: For extra nutrition, add chopped mushrooms, zucchini, or spinach to the vegetable layer.
• Crispier Top: If you like an extra crispy top, switch on the broiler for the last 2-3 minutes of baking.

Serving Suggestions:

• Pair the casserole with a green salad or roasted vegetables for a balanced meal.
• Serve with garlic bread or dinner rolls to soak up the creamy sauce.
• For a hearty brunch option, top the casserole with a fried egg or serve alongside scrambled eggs.

Tips:

• Make Ahead: Assemble the casserole the night before and store it in the refrigerator. When ready to bake, bring it to room temperature and pop it in the oven.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat individual portions in the microwave or cover the casserole dish with foil and warm it in the oven at 350°F (175°C) for 15-20 minutes.
• Freezing: This casserole freezes well. Wrap it tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Prep Time:

15 minutes

Cooking Time:

60 minutes (45 minutes covered + 15 minutes uncovered)

Total Time:

75 minutes

Nutritional Information (Per Serving):

• Calories: 450 kcal
• Protein: 25g
• Carbohydrates: 22g
• Fat: 30g
• Sodium: 780 mg

Conclusion

This Loaded Potato and Meatball Casserole is the perfect comfort food for any occasion. With layers of savory ground beef, tender potatoes, melted cheese, and creamy mushroom sauce, it’s a satisfying dish that requires minimal effort. Whether you serve it for dinner or brunch, this casserole will quickly become a family favorite. Make it ahead of time, customize it with your favorite ingredients, and enjoy the delicious flavors of this hearty one-dish meal!

Loaded Potato and Meatball Casserole: A Comforting One-Dish Meal

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• Author: Imili Johnson
• Total Time: 75 minutes

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 lb baby potatoes, sliced thinly
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup diced onions
• 1/2 cup diced bell peppers (any color)
• 1 can cream of mushroom soup (10.5 oz)
• Salt and pepper to taste

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Instructions

Step 1: Preheat the Oven and Prep the Dish

• Preheat your oven to 375°F (190°C).
• Grease a casserole dish with butter or non-stick spray to prevent sticking.

Step 2: Brown the Ground Beef

• In a large skillet, cook 1 lb of ground beef over medium heat until fully browned, breaking it apart with a spatula.
• Once cooked, drain any excess fat to avoid a greasy casserole. Set the beef aside.

Step 3: Prepare the Potato Layer

• Slice the baby potatoes thinly (¼-inch slices) to ensure they cook evenly.
• Layer the potato slices in the bottom of the greased casserole dish, arranging them evenly.
• Season with salt and pepper to taste for extra flavor.

Step 4: Add the Meat and Vegetables

• Spread the browned ground beef over the potato layer.
• Evenly distribute the diced onions and diced bell peppers over the meat layer.

Step 5: Pour the Mushroom Soup

• Open the can of cream of mushroom soup and pour it over the meat and vegetables.
• Use a spoon to spread the soup evenly to cover the entire layer, ensuring the flavors distribute well during baking.

Step 6: Top with Cheeses

• Sprinkle 1 cup of shredded cheddar cheese and 1 cup of mozzarella cheese over the casserole.
• Make sure the cheese covers the surface completely to achieve a bubbly, golden brown top when baked.

Step 7: Bake the Casserole

• Cover the casserole dish with aluminum foil to lock in moisture while it cooks.
• Bake in the preheated oven for 45 minutes to allow the potatoes to soften and the flavors to meld.

Step 8: Finish Baking Uncovered

• After 45 minutes, remove the foil and bake for an additional 15 minutes.
• This step allows the cheese to melt and develop a golden brown, bubbly top.

Step 9: Cool and Serve

• Let the casserole rest for 5-10 minutes before serving to allow the layers to set and make it easier to slice.
• Serve warm and enjoy this hearty, comforting dish!

• Prep Time: 15 minutes
• Cook Time: 60 minutes (45 minutes covered + 15 minutes uncovered)

Nutrition

• Calories: 450
• Sodium: 780 mg
• Carbohydrates: 22g
• Protein: 25g