Ingredients:
1 lb (450 g) ground beef
1 medium onion, diced
4–5 medium potatoes, thinly sliced
2 cups shredded cheddar cheese (or your favorite cheese blend)
1 can (10.5 oz) cream of mushroom soup
½ cup milk
Salt and black pepper, to taste
Optional: ½ tsp garlic powder, ½ tsp paprika, parsley for garnish
Instructions:
- Preheat Oven:
Preheat your oven to 375°F (190°C) and lightly grease a baking dish (about 9×13 inches). - Cook the Beef:
In a skillet, cook the ground beef and diced onion over medium heat until browned.
Drain any excess fat and season with salt, pepper, and garlic powder (if using). - Prepare the Sauce:
In a bowl, mix together the cream of mushroom soup and milk until smooth. - Layer the Casserole:
Arrange a layer of potato slices on the bottom of the dish.
Spoon half of the beef mixture on top.
Pour half of the soup mixture over it.
Sprinkle with some cheese.
Repeat the layers until all ingredients are used, finishing with cheese on top.
- Bake:
Cover with aluminum foil and bake for 60 minutes, or until the potatoes are tender.
Remove the foil and bake an additional 10–15 minutes to brown the cheese. - Serve:
Let cool for a few minutes, sprinkle with parsley, and enjoy this cozy dish!
Tips:
You can substitute cream of chicken soup or cream of celery soup if preferred.
Add some green bell pepper or corn for extra flavor and color.
Try topping with crispy bacon bits before serving for an indulgent twist.