Ingredients
1 ½ lbs ground beef
4 large russet potatoes, peeled and thinly sliced
1 medium onion, chopped
2 cups shredded cheddar cheese
1 can (10.75 oz) condensed cream of mushroom soup
¾ cup milk
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley, chopped (for garnish)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil.
- Cook Beef & Onions: In a skillet over medium heat, brown ground beef with chopped onion until the beef is no longer pink. Drain excess fat.
- Season & Layer: Season the beef with salt, pepper, garlic powder, and paprika. Spread half in the baking dish. Layer half of the potatoes over the beef and sprinkle with 1 cup of cheese. Repeat with remaining beef and potatoes.
- Prepare Sauce: In a small bowl, whisk condensed soup and milk until smooth. Pour over the casserole, ensuring it seeps into the layers.
- Bake Covered: Cover with aluminum foil and bake for 1 hour.
- Bake Uncovered: Remove foil, sprinkle remaining cheese, and bake uncovered for an additional 20-30 minutes until the cheese is bubbly and the potatoes are tender.
- Rest & Serve: Let the casserole sit for 10 minutes before serving. Garnish with fresh parsley.
Notes
Add Veggies: Bell peppers, mushrooms, or spinach make great additions.
Cheese Variations: Try pepper jack or mozzarella for a twist.
Soup Swap: Cream of chicken or celery soup works well.
Make it Spicy: Add cayenne pepper or red pepper flakes.
Alternate Meats: Ground turkey or sausage can be used instead of beef.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal