Description
A delicious and hearty casserole that layers ground beef, sliced potatoes, and creamy cheese.
Ingredients
Scale
- 1 lb ground beef
- 4 cups thinly sliced russet potatoes (about 2 large potatoes)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10 oz) cream of mushroom soup
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add ground beef and cook until browned.
- Add chopped onion and minced garlic to the beef. Cook for 3–4 minutes until softened. Stir in salt and black pepper. Remove from heat.
- In a bowl, whisk together cream of mushroom soup and milk until smooth.
- Layer sliced potatoes evenly in the baking dish. Spread half of the beef mixture over the potatoes. Spoon one-third of the soup mixture over the beef.
- Add the remaining sliced potatoes. Top with the remaining beef mixture and pour the remaining soup mixture evenly over everything.
- Sprinkle shredded cheddar cheese evenly on top.
- Cover with foil and bake for 50 minutes. Remove foil and bake an additional 15 minutes until cheese is golden and potatoes are fork-tender.
- Let rest for 10 minutes before slicing and serving.
Notes
- This casserole can be prepared ahead of time and stored in the refrigerator before baking.
- Feel free to add other vegetables like bell peppers or mushrooms for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 860mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg