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Cattle Drive Casserole

A beloved family recipe that transforms an ordinary evening into a comfort food celebration with layers of beef, cheese, and potatoes.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Swap for ground turkey or plant-based crumbles for a lighter version
  • 1 medium onion, finely chopped Try shallots for a milder sweetness
  • 2 cloves garlic, minced
  • 1 can condensed cream of mushroom soup (10.5 oz) Use a homemade white sauce for a fresher taste
  • 1/2 cup sour cream Plain Greek yogurt works as a healthy option
  • 1 cup shredded cheddar cheese, plus extra for topping Mix in Monterey Jack for creaminess
  • 1 1/2 cups frozen mixed vegetables, thawed Swap with fresh peas and carrots if you have them
  • 4 cups thinly sliced potatoes or 1 bag frozen hashbrown potatoes Sweet potatoes make a festive twist
  • 2 tablespoons butter or oil
  • 1/2 teaspoon paprika Salt and pepper to taste
  • 1/4 cup chopped pickled jalapenos or green chiles (optional) For a spicy kick

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Butter or oil a 9x13-inch casserole dish so nothing sticks.
  2. In a large skillet over medium heat, melt the butter and add the chopped onion. Sauté until translucent and sweet-smelling, about 5 minutes.
  3. Add the garlic and cook for 30 seconds until fragrant. Crumble in the ground beef and brown thoroughly, breaking it into small pieces. Season with salt, pepper, and paprika.
  4. Stir in the thawed mixed vegetables and cook for another 2 minutes. If you like, add the jalapenos now.
  5. Remove from heat and stir in the cream of mushroom soup and sour cream. Mix in 1 cup of shredded cheese.
  6. Layer half of the sliced potatoes in the bottom of the casserole dish. Spoon the beef and vegetable mixture evenly over this layer.
  7. Top with the remaining potatoes and sprinkle the remaining cheese over the top.
  8. Cover with foil and bake for 30 minutes. Remove the foil and bake another 12 to 15 minutes until the top is golden.
  9. Let the casserole rest for 5 to 10 minutes before slicing.

Notes

For a gluten-free casserole, ensure your soup is labeled gluten-free or substitute with a homemade roux-thickened sauce. The dish is forgiving — tweak the veggies and seasonings to suit your pantry.