Description
A hearty, cheesy, and comforting casserole made with layers of seasoned ground beef, tender potatoes, and melted cheese. Perfect for a quick weeknight dinner or family gathering.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 3–4 medium russet or Yukon Gold potatoes, thinly sliced
- 1 can cream of mushroom soup (10.5 oz)
- 1 cup shredded cheddar cheese (or cheese blend)
- ½ cup milk
- 2 tbsp olive oil or butter
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a skillet, heat oil and sauté onion until soft. Add ground beef, season with garlic powder, paprika, salt, and pepper, and cook until browned. Drain excess fat.
- In a bowl, mix cream of mushroom soup with milk.
- Layer half of the potato slices in the baking dish. Top with half the beef mixture, half the soup mixture, and a sprinkle of cheese. Repeat layers.
- Cover with foil and bake for 45 minutes. Remove foil, add remaining cheese, and bake for 10–15 minutes more until potatoes are tender and cheese is bubbly.
- Garnish with parsley and serve warm.
Notes
- Yukon Gold potatoes give a creamier texture than russets.
- Add veggies like corn, carrots, or green beans for a one-pan meal.
- Can be assembled ahead and refrigerated up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1/6 casserole)
- Calories: 420
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg