Description
A hearty, comforting casserole with layers of tender potatoes, seasoned ground beef, and melted cheese. This one-pan dinner is satisfying and easy to make.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and sliced into ¼-inch rounds
- 1 pound ground beef (80/20 blend)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 packet (1 oz) onion soup mix
- 1 can (10.75 oz) condensed cream of mushroom soup
- ½ cup beef broth
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter, cut into small pieces
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- 1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
- 2. Slice potatoes into ¼-inch rounds and place in cold water.
- 3. Brown ground beef in a large skillet, breaking apart with spoon, 6-8 minutes.
- 4. Add onion to beef and cook 3-4 minutes until translucent. Add garlic and cook 30 seconds.
- 5. Stir in onion soup mix, cream of mushroom soup, and beef broth. Season with thyme, paprika, salt, and pepper.
- 6. Drain and dry potatoes. Layer half in prepared baking dish and season lightly.
- 7. Spread beef mixture evenly over potatoes.
- 8. Layer remaining potatoes on top and dot with butter pieces.
- 9. Cover with foil and bake 45 minutes.
- 10. Remove foil, add 1 cup cheddar cheese, bake uncovered 15 minutes.
- 11. Add remaining cheddar and mozzarella, bake 15-20 minutes until golden.
- 12. Let rest 10 minutes before serving. Garnish with parsley.
Notes
Store covered in refrigerator up to 4 days. Can be frozen for up to 3 months. Reheat covered in 350°F oven for 20-25 minutes.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 4g
- Sodium: 890mg
- Fat: 24g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g