Ingredients
Scale
- 1 pound (450g) ground beef
- 4 medium-sized potatoes, peeled and sliced
- 1 cup diced onion
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add diced onion and minced garlic to the skillet; sauté until the onion is translucent. Season with salt, pepper, and paprika.
- In a large mixing bowl, combine beef mixture, cream of mushroom soup, and milk; stir well.
- Layer sliced potatoes in a greased baking dish and pour the beef mixture over the potatoes.
- Cover with foil and bake for about 45 minutes until potatoes are tender. Remove foil, sprinkle cheddar cheese on top, and bake uncovered for an additional 10 minutes until cheese is melted.
- Allow to cool slightly before serving; garnish with chopped parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish can be frozen in portions for up to 3 months.
- For meal prep, this casserole reheats well and can be made in advance.
- For a vegetarian version, substitute ground beef with plant-based crumbles or vegetables.
- Adjust cook time if using sweet potatoes instead of regular potatoes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Budget-friendly
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg