Ingredients
- 1 lb ground beef (or ground turkey for a lighter version)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (15 oz) diced tomatoes
- 1 medium onion, chopped
- 1 bag (about 4 cups) frozen mixed vegetables
- 4-5 medium potatoes, peeled and sliced
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme (optional)
- 1/2 cup milk
Instructions
- Preheat oven to 375°F (190°C).
- Cook the ground beef: In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon. Drain any excess fat.
- Add vegetables and seasonings: To the cooked beef, add the chopped onion, garlic powder, salt, pepper, and thyme. Stir until the onion is softened, about 3-5 minutes.
- Add canned ingredients: Stir in the cream of mushroom soup, diced tomatoes (with their juices), and frozen mixed vegetables. Mix well and simmer for 5 minutes.
- Layer the casserole: In a greased 9×13-inch baking dish, spread a layer of sliced potatoes evenly on the bottom. Pour the beef and vegetable mixture on top.
- Pour milk: Drizzle the milk evenly over the mixture, making sure it covers the potatoes.
- Top with cheese: Sprinkle the shredded cheddar cheese over the top of the casserole.
- Bake: Cover the casserole with aluminum foil and bake in the preheated oven for about 45 minutes. After 45 minutes, remove the foil and bake for an additional 10-15 minutes or until the potatoes are tender and the cheese is melted and golden.
- Serve: Let the casserole cool for a few minutes before serving. Enjoy your hearty, budget-friendly meal!
This casserole is simple, filling, and perfect for busy nights when you need a meal on a budget!