This unbelievable casserole will knock your socks off. There are so many layers of joy here - golden, tender potatoes on the bottom, creamy, veggie-studded beef in the middle, and a sharp, cheese canopy up top. Each bite is rich, creamy, and brimming with unique flavors and textures. And it's super easy too! 

The inspiration for this recipe came from a reader and subscriber. After she received my casserole-themed newsletter, she reached out with a heartwarming letter, and shared a lovely childhood memory. Seems she enjoyed Beef Vegetable Casserole every other Sunday after church, and described the dish as layers of carrots, potatoes, ground beef, and onion, blanketed with condensed tomato soup and cream of mushroom soup. Sounds pretty delectable, right? Her words:  "Oh my goodness it was so good." My words: "I couldn't agree more!"  

For this recipe, I kept her concept intact, but took some culinary license and changed a few things. I hope she doesn't mind too much - she DID ask me to modernize it a bit!  First, instead of putting the potatoes in the pan raw, I tossed them with olive oil, seasoned them with salt and pepper and roasted them until golden brown. This easy step created a base layer with much more depth of flavor - the potatoes were caramelized on the outside and perfectly tender on the inside. Plus, while the potatoes roasted, I created the beef mixture. 

For the beef layer, instead of adding raw carrots and onions, I sautéed them in a little more olive oil. This brought out their inherent sweetness and added another amazing flavor component. I browned the beef as she did, but did it directly in the pan with the vegetables so everything had a chance to commingle. Then, instead of using canned condensed soup, I added fresh sour cream and thyme (to mimic the mushroom soup) and ketchup (to replace the tomato soup with a stronger "tomato" flavor). These substitutions created a fantastic, ultra-flavorful beef layer!  

Next, I smothered everything with sharp cheddar cheese and let the oven finish the job! This dish is comforting, and oh so satisfying. 

The only flavor not present is the mushrooms (which would have come from the condensed soup). If you want to add that nuance, simply sauté about 1 cup of chopped button or cremini mushrooms with the onions and carrots and proceed as directed.

I'm totally in love with this fresh take on an old-time favorite. And, I welcome more recipe recreations if you have something you'd like to share! 

Creamy Beef and Vegetable Casserole 

Cooking spray

2 potatoes (such as Idaho/Russet), peeled and cut crosswise into 1/4-thick rounds, about 4 cups

2 tablespoons olive oil, divided 

Salt and ground black pepper

1/2 cup chopped onion

1/2 cup thinly sliced carrots 

2 cloves garlic, minced 

1 pound lean ground beef

1/2 teaspoon dried thyme 

2/3 cup sour cream

1/3 cup ketchup

1 cup shredded cheddar cheese 

Chopped fresh parsley for serving, optional

Instructions: 

Preheat the oven to 400 degrees. Coat a 13x9-inch baking pan with cooking spray. 

Place the potatoes in the prepared pan, add 1 tablespoon of the olive oil and toss to coat. Spread the potatoes out in an even layer and season with salt and pepper. 

Bake, uncovered, for 25 minutes, until potatoes are golden brown and almost tender. Remove the pan from the oven, reduce the oven temperature to 375 degrees. 

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion, carrots, and garlic and cook for 3 to 5 minutes, until tender. Add the beef and cook until browned, breaking up the meat as it cooks. Add the thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Remove the pan from the heat and fold in the sour cream and ketchup. 

Spoon the beef mixture over the potatoes. Top with the cheese. 

Cover with foil and bake for 20 minutes. Uncover and bake for 5 more minutes, until the cheese melts. Top with parsley (if using) and serve. 

Serves 4-6