Ingredients
- 1 lb (450g) ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups thinly sliced potatoes (about 4 medium potatoes)
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- 2 tbsp oil or butter (for cooking beef/onions)
- Fresh parsley or chives, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Cook the beef:
In a large skillet over medium heat, add oil/butter. Sauté onions until soft (about 2–3 minutes). Add garlic and ground beef. Cook until beef is browned and fully cooked. Season with salt, pepper, and paprika. Drain excess fat. - Prepare the creamy mixture:
In a bowl, mix the cream of mushroom soup with milk until smooth. - Layer the casserole:
- Place half of the sliced potatoes in the bottom of the baking dish.
- Spread half of the ground beef mixture on top.
- Drizzle with half of the soup mixture.
- Sprinkle 1 cup of shredded cheese.
- Repeat the layers with remaining potatoes, beef, soup mixture, and top with the rest of the cheese.
- Bake covered with foil for 60 minutes. Then remove foil and bake an additional 15–20 minutes, or until potatoes are tender and the top is golden and bubbly.
- Garnish with fresh herbs if desired. Let sit for 10 minutes before serving.
Would you like a version with added veggies or a spicier twist?