Ingredients
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 3–4 medium potatoes, peeled and thinly sliced
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- ½ cup milk
- 1½ cups shredded cheddar cheese (divided)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Optional: chopped parsley or green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, brown the ground beef with the diced onion until the meat is no longer pink. Drain excess grease. Season with garlic powder, salt, pepper, and paprika.
- In a small bowl, mix the cream of mushroom soup with milk until smooth.
- In a greased 9×13-inch baking dish, layer half of the sliced potatoes evenly on the bottom.
- Spread half of the cooked ground beef mixture over the potatoes. Pour half of the soup mixture over that and sprinkle with ½ cup of shredded cheese.
- Repeat the layers: potatoes, beef mixture, soup mix, and another ½ cup of cheese.
- Cover the dish with aluminum foil and bake for 60 minutes.
- Remove the foil, top with the remaining cheese, and bake uncovered for an additional 15–20 minutes or until the potatoes are tender and the top is golden and bubbly.
- Let it rest for 5–10 minutes before serving. Garnish with chopped parsley or green onions if desired.
🍽️ Serve warm with a side salad or green veggies for a complete comfort meal!
Let me know if you’d like a version with different protein or dairy-free!