Ingredients:
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1 lb ground beef
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1 small onion, chopped
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3–4 medium russet potatoes, thinly sliced (about ⅛ inch thick)
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1 can (10.5 oz) cream of mushroom soup
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½ cup milk
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1½ cups shredded cheddar cheese
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Salt and pepper, to taste
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1 tsp garlic powder
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1 tsp paprika (optional, for color and flavor)
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Cooking spray or butter for greasing
👨🍳 Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. Brown the beef:
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In a skillet over medium heat, cook ground beef and chopped onion until the beef is no longer pink.
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Drain excess grease.
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Season with salt, pepper, garlic powder, and paprika.
3. Mix the sauce:
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In a bowl, whisk together cream of mushroom soup and milk until smooth.
4. Assemble the casserole:
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Layer half the thinly sliced potatoes in the bottom of the casserole dish.
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Spread half of the cooked beef mixture on top.
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Pour half the soup mixture over the beef.
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Repeat layers: potatoes → beef → soup.
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Top with shredded cheddar cheese.
5. Bake:
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Cover tightly with foil and bake for 60–70 minutes, or until the potatoes are fork-tender.
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Remove foil and bake uncovered for an additional 10–15 minutes, until cheese is bubbly and golden.
6. Cool & serve:
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Let rest for 5–10 minutes before serving for easier slicing and maximum flavor.
🔁 Variations:
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Add veggies: Try layering in frozen green beans, corn, or peas for a full one-dish meal.
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Swap proteins: Use ground turkey or sausage instead of beef.
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Cheesy twist: Mix some of the cheese into the beef layer for extra gooeyness.
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Cream of chicken or cheddar soup works well in place of mushroom.