Description
The ultimate comfort food! This savory casserole combines ground beef, tender potatoes, gooey cheese, and creamy soup in a perfect harmony of flavors. Easy to make and sure to please everyone!
Ingredients
Scale
- 1 lb (450g) ground beef
- 5 medium russet potatoes, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup (240ml) milk
- 2 cups (200g) shredded cheddar cheese
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 1 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat and set the beef aside.
- In the same skillet, sauté diced onion and minced garlic until softened, about 3-4 minutes. Return the ground beef to the skillet and season with salt, pepper, and paprika if using. Stir to combine.
- In a mixing bowl, whisk together the cream of mushroom soup and milk until smooth.
- Begin layering in the prepared baking dish:
- Spread a thin layer of the soup mixture on the bottom.
- Add a layer of potato slices.
- Top with half of the beef mixture.
- Sprinkle a layer of cheese.
- Repeat these layers, ending with a final layer of cheese on top.
- Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley or green onions if desired.
Notes
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat and set the beef aside.
- In the same skillet, sauté diced onion and minced garlic until softened, about 3-4 minutes. Return the ground beef to the skillet and season with salt, pepper, and paprika if using. Stir to combine.
- In a mixing bowl, whisk together the cream of mushroom soup and milk until smooth.
- Begin layering in the prepared baking dish:
- Spread a thin layer of the soup mixture on the bottom.
- Add a layer of potato slices.
- Top with half of the beef mixture.
- Sprinkle a layer of cheese.
- Repeat these layers, ending with a final layer of cheese on top.
- Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley or green onions if desired.
- Prep Time: 20 min
- Cook Time: 1 hour