This savory minced meat and potato casserole is the kind of comforting dish that feels like a warm hug on a plate. It combines flavorful seasoned ground meat, tender vegetables, creamy toppings, and melted cheese in layers that bake together into a rich and satisfying meal. Perfect for a family dinner or as a make-ahead dish for gatherings, it brings together different textures and flavors in a way that is hearty yet easy to prepare.
One of the best parts about this casserole is its versatility. You can prepare it with beef, a beef-pork mix, or even use lean turkey or chicken for a lighter version. The layers of mushrooms, tomatoes, and mozzarella balance the richness of the meat, while the sour cream and mayonnaise topping adds a creamy tang that keeps every bite moist. This dish also stores and reheats well, making it ideal for meal planning.
Ingredients
2.2 lb (1 kg) ground meat (beef or a mix)
2 oz (60 g) breadcrumbs
1 large egg
1 carrot, grated
1 green onion, chopped
1 red onion, chopped
3.5 oz (100 g) sour cream
2.8 oz (80 g) mayonnaise
1 garlic clove, minced
Fresh dill, chopped
10.6 oz (300 g) mushrooms, sliced
7 oz (200 g) mozzarella cheese, grated
2 tomatoes, sliced
Vegetable oil
Salt, to taste
Ground black pepper, to taste
Dried garlic, to taste
Paprika, to taste
Instructions
Prepare the meat mixture
In a large mixing bowl, place the ground meat. Add the breadcrumbs, egg, grated carrot, chopped green onion, chopped red onion, minced garlic, salt, pepper, dried garlic, and paprika. Using clean hands or a large spoon, mix until all the ingredients are fully combined and the seasonings are evenly distributed. This will be the base of your casserole and should hold together well once pressed into the baking dish.
Cook the mushrooms
Place a skillet over medium heat and add a drizzle of vegetable oil. Once heated, add the sliced mushrooms. Stir occasionally and let them cook until they release their natural moisture and the liquid evaporates. Continue cooking until they develop a golden color and a rich, slightly nutty aroma. Remove them from the heat and set aside to cool slightly.
Assemble the casserole
Preheat the oven to 180°C (350°F). Lightly grease a baking dish with vegetable oil to prevent sticking. Transfer the meat mixture to the dish, pressing it down evenly to form a solid, uniform layer. Spread the sautéed mushrooms evenly over the meat. In a small bowl, mix together the sour cream and mayonnaise until smooth. Spread this creamy mixture over the mushrooms to create a luscious middle layer. Arrange the tomato slices neatly over the cream layer, covering as much surface area as possible. Sprinkle the grated mozzarella over the top, ensuring even coverage so that every slice gets a gooey, cheesy finish. Garnish with freshly chopped dill for a pop of color and freshness.
Bake
Place the dish in the preheated oven and bake for about 40 to 45 minutes. The cheese should melt and turn golden brown, the edges should bubble slightly, and the meat should be fully cooked through. If you prefer an extra golden crust, you can switch on the broiler for the last few minutes, keeping a close eye to prevent burning.
Serve
Remove the casserole from the oven and let it rest for a few minutes before slicing. This short resting time helps the layers settle and makes serving easier. Serve warm, either as the main centerpiece of a meal or alongside a fresh salad and crusty bread.
Tips for best results
Use freshly ground meat when possible for the best flavor and texture. A blend of beef and pork creates a richer taste, while leaner meats like turkey work well if you prefer something lighter. Make sure to sauté the mushrooms thoroughly to remove excess moisture, as this helps prevent the casserole from becoming watery. When mixing the meat, avoid overworking it to keep it tender once baked. Fresh herbs like dill, parsley, or thyme can be added for a fragrant twist.
Possible variations
You can experiment with adding a layer of thinly sliced potatoes under the meat for a heartier version that feels more like a meat-and-potato bake. Sweet potatoes can also be used for a slightly sweet contrast to the savory meat and cheese. For a bit of spice, add chopped chili peppers to the meat mixture or sprinkle chili flakes over the cheese before baking. You can also try swapping mozzarella for a sharper cheese like cheddar for a bolder flavor.
Serving ideas
This casserole pairs beautifully with a crisp green salad dressed simply with olive oil and lemon juice. Roasted vegetables like carrots, zucchini, or broccoli make a colorful and nutritious side. It can also be served with rice or mashed potatoes for an extra filling meal. Leftovers can be sliced and enjoyed cold or reheated, making them perfect for lunchboxes.
Storage and reheating
Allow the casserole to cool completely before storing. Keep it in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in a preheated oven at 160°C (320°F) until hot through. It can also be reheated in the microwave, though the oven method will help maintain the texture of the cheese and meat. For longer storage, freeze individual portions wrapped in foil and placed in freezer-safe bags for up to two months. Thaw overnight in the fridge before reheating.
Why this casserole works so well
The success of this dish lies in its balance. The meat layer is seasoned enough to be flavorful on its own, but the vegetables and creamy topping provide moisture and variety. The mushrooms bring earthiness, the tomatoes add freshness, the dill gives a burst of herbal aroma, and the mozzarella ties it all together with its melting, stretchy richness. Because it’s baked slowly, the flavors meld together beautifully.
This minced meat and potato casserole is the kind of recipe that becomes a household favorite. It is adaptable, satisfying, and looks impressive enough to serve to guests while being easy enough for a weeknight dinner. Whether you keep it classic or add your own twist, it’s a dish that delivers comfort in every bite.