This is a recipe I have been making almost as long as I’ve been cooking. It’s one of those homestyle comfort meals that requires pantry ingredients that I usually have on hand. Classic comfort food you will crave all year long.
Layers of ground beef, potatoes, and a creamy sauce covered in cheese and corn flakes, this is a go-to family recipe. I’m telling you this is one of those meals that makes the house smell soooo good when it’s finishing in the oven.
Begin by preheating your oven to 350 degrees and then begin browning 1-1.5 lbs. of ground beef with about 1/2 cup of chopped onion. Drain.
While the beef is browning, you’ll need to start scrubbing and then slicing 5-6 average sized russet potatoes quite thinly.
Grease a 9×13″ or equivalent dish generously with butter, and put the cooked beef in a layer on the bottom, followed by the potatoes.
In a bowl, mix together 1 can of cream of mushroom or chicken soup or do like I do and whip up your own* (recipe at the bottom of this post), 1 cup of milk, and 8 oz. of sour cream with a whisk until smooth and fully combined.
Pour this mixture evenly over the potatoes and sprinkle with ground black pepper. I use about a teaspoon. You may add salt if you’d like, but keep in mind that there is plenty of sodium in canned soup so use it sparingly. Grate 8 oz. of sharp cheddar cheese over the top of the potatoes. Crush 1 1/2 cups of corn flakes (I use a rolling pin and a plastic bag) and layer that on top of the cheese.
Bake the beautiful creation for 90 minutes at 350 degrees. It’s done when the potatoes are fork-tender.
And then, thank me for how good your house smells and your meal tastes! :o)
- 1-1/2 lbs. of ground beef
- ½ cup chopped onion
- 5-6 russet potatoes
- 1 can cream of mushroom soup
- 8 oz. sour cream
- 1 c. milk
- Ground black pepper to taste
- 1½ c. corn flakes
- 8 oz. sharp cheddar cheese
- Brown the ground beef with the onion and drain the grease.
- Scrub the potatoes and slice them thinly.
- Grease a 9x13" pan and layer the beef/onion mixture and then the potatoes.
- In a small bowl, whisk the cream of mushroom soup, milk, and sour cream. Pour over the potato layer.
- Sprinkle with pepper
- Grate Cheddar cheese and sprinkle over the top.
- Crush the corn flakes and layer them over the top of everything.
- Bake in a preheated 350 degree oven for 90 minutes or unit the potatoes are fork-tender.
*Pinch of Yum provided me with this awesome recipe for homemade Cream of Chicken Soup concentrate which is just like the can without any mystery ingredients. You can whip it up in minutes and enjoy it anytime in a recipe that calls for a can. I use half of one batch for my Connecticut Beef Supper recipe.
To begin, in a saucepan, combine 2 1/2 c. chicken broth with 1/2 c. milk and bring to a low boil. While that’s heating, in a small bowl whisk together the following ingredients: 3/4 c. flour with approx. 2 1/2 T. seasonings of your choice. I use 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/2 tsp. kosher or sea salt, 1/2 tsp. poultry seasoning, 1/2 tsp. parsley, and 1/2 tsp. pepper. Whisk an additional 1 c. milk into the flour and seasonings. Whisk the milk and seasonings into the hot broth/milk mixture and that’s it — homemade cream soup!