Description
A comforting and hearty casserole featuring layers of tender potatoes, beef, and melty cheese, perfect for a family dinner.
Ingredients
Scale
- 1 ½ lbs ground beef (or ground turkey)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 5–6 medium russet potatoes, thinly sliced (about 1/8 inch)
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella, optional
- 1 10.5 oz can cream of mushroom soup
- 1 cup milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika, optional
- 1 tbsp olive oil or butter, for greasing the dish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil or butter.
- Cook beef and onion in a skillet over medium-high heat until browned and translucent, about 6 to 8 minutes; drain excess fat.
- Add garlic, salt, pepper, and paprika; cook for 30 seconds until fragrant, then remove from heat.
- Whisk together cream of mushroom soup and milk in a medium bowl until smooth.
- Arrange half of the potato slices in a single layer in the baking dish.
- Spread half the beef mixture over the potatoes, pour half the soup mixture, and sprinkle with 1 cup cheddar.
- Repeat layers with remaining potatoes, beef, soup, and top with remaining cheese.
- Cover with foil and bake for 45 minutes, then uncover and bake an additional 15 to 20 minutes until golden.
- Let rest for 5 minutes before serving to allow the sauce to set.
Notes
Casserole can be refrigerated for up to 4 days or frozen for up to 3 months. For a creamier texture, peel half the potatoes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 generous piece
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg