Some recipes earn their place at the table because they are fancy, but this old-fashioned beef Carmichael is the sort that stays with a family because it is simple, filling, and dependable. It feels like the kind of supper shared between neighbors on cool early fall evenings, when the kitchen windows fog a little and everybody is hungry. With just four ingredients in the pan, this oven-baked dish comes together with very little fuss, yet bakes up rich, savory, and wonderfully comforting.
Serve this hearty beef dish with buttered green beans, a crisp lettuce salad, or simple corn on the cob if you want a true Midwestern supper. Warm dinner rolls or thick slices of bread are especially good for catching every bit of the savory juices and melted cheese, and a dish of applesauce or pickled beets on the side gives the meal a nice old-time balance.
Oven Baked 4-Ingredient Beef Carmichael
Servings: 6
Ingredients
1 1/2 pounds ground beef
Directions
1. Preheat the oven to 350°F and lightly grease a medium baking dish or old ceramic casserole pan.
2. In a large skillet over medium heat, cook the ground beef until browned and crumbly. Drain off any excess grease.
3. Stir the condensed cream of mushroom soup into the browned beef until well combined. Fold in 1 cup of the shredded cheddar cheese.
4. Arrange half of the sliced potatoes in the prepared baking dish. Spread the beef mixture evenly over the potatoes, then top with the remaining potato slices.
5. Cover the dish tightly with foil and bake for 1 hour, or until the potatoes are tender.
6. Remove the foil, sprinkle the remaining 1 cup cheddar cheese over the top, and return to the oven for 10 to 15 minutes, until the cheese is melted and the edges are bubbling and lightly browned.
7. Let the casserole rest for 10 minutes before serving so it slices and scoops more neatly.
Variations & Tips
Add onion: If you do not mind stepping past the strict four-ingredient tradition, a small sliced onion cooked with the beef adds a little sweetness and deeper flavor.
Change the soup: Cream of celery or cream of chicken soup can be used in place of cream of mushroom if that is what you have in the pantry. The texture stays nice and creamy either way.
Try a different cheese: Colby, Monterey Jack, or a cheddar blend all melt beautifully here. Sharp cheddar gives the most old-fashioned, hearty flavor.
Slice potatoes thin: The biggest secret to this casserole is making sure the potatoes are sliced evenly and quite thin, so they bake through in the time given. A mandoline or very steady knife work helps.
Make it ahead: You can assemble the casserole a few hours ahead, cover it, and refrigerate it until supper time. If baking straight from the refrigerator, add a few extra minutes to the covered baking time.
