Ingredients
Scale
- 1 lb ground beef
- 4–6 medium potatoes, peeled and thinly sliced (1/4 inch)
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can condensed cream of mushroom soup (10.5 oz)
- 1 cup milk
- 1 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- Prepare the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef, breaking it into small pieces as it cooks. Once browned, drain any excess fat. Stir in garlic, onion, garlic powder, paprika, salt, and pepper. Cook until the onions are soft and translucent.
- Mix the Sauce: In a mixing bowl, whisk together the cream of mushroom soup and milk until smooth.
- Layer the Casserole: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish. Begin with a layer of sliced potatoes, slightly overlapping them. Spread half of the ground beef mixture over the potatoes. Repeat with another layer of potatoes and ground beef. Pour the soup mixture evenly over the top.
- Add Cheese (Optional): If using, sprinkle shredded cheddar cheese over the top for added flavor.
- Bake: Cover the dish tightly with aluminum foil and bake for 45-55 minutes, or until the potatoes are tender when pierced with a fork. Remove the foil during the last 10-15 minutes of baking to allow the top to brown and crisp up.
- Serve: Let the casserole cool for 5 minutes before serving. Pair it with a fresh green salad or steamed vegetables for a complete meal.
Notes
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 360 per serving | Servings: 6
