Description
A hearty and filling casserole made with ground beef, sliced potatoes, and creamy mushroom sauce, topped with melted cheese.
Ingredients
Scale
- 5 small potatoes, peeled and sliced 1/4-inch thick
- 2 lbs ground beef (80/20 recommended)
- 2 cans cream of mushroom soup (10.5–11 oz each)
- 1 1/2 cups whole milk
- 1 1/2 cups shredded cheese (Colby Jack or Cheddar)
- Salt and pepper to taste
- Optional: 1 small onion, diced
- Optional: 1/2 teaspoon garlic powder or 1 clove garlic, minced
Instructions
- Preheat the oven to 350°F and spray a 9×13 baking dish with cooking spray.
- In a large skillet, brown the ground beef with the diced onion until no pink remains; drain excess fat if desired.
- In a medium bowl, whisk together the cream of mushroom soup and milk until smooth; season with salt and pepper.
- Layer one-third of the sliced potatoes in the prepared dish, followed by half of the cooked ground beef and one-third of the soup mixture, then one-third of the cheese.
- Repeat the layering process with the remaining ingredients, finishing with the remaining potato slices and cheese on top.
- Cover with foil and bake for 60 minutes; then remove the foil and bake for an additional 25-30 minutes until potatoes are fork tender and the top is golden.
- Let it rest for 10 minutes before serving.
Notes
Store leftovers in an airtight container for up to 4 days. Can be frozen unbaked for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 2g
- Sodium: 650mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 80mg