Ingredients
Scale
- 1 pound ground beef
- 4 medium potatoes, thinly sliced
- 2 cups shredded cheese (cheddar or your choice)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can cream of mushroom soup
- 1 cup milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, cook the ground beef along with the chopped onion and minced garlic until the beef is browned and the onions are softened (5-7 minutes). Drain excess fat and season with salt and pepper.
- In a bowl, mix the cream of mushroom soup and milk until smooth.
- Grease a 9×13 inch baking dish and add half the sliced potatoes, then half of the beef mixture, followed by a layer of cheese.
- Pour half of the soup mixture over the layers.
- Repeat the layering process with the remaining potatoes, beef, cheese, and soup mixture.
- Cover with aluminum foil and bake for 45 minutes.
- Remove foil and bake for an additional 15 minutes until cheese is bubbly and potatoes are tender.
- Let cool for a few minutes before serving.
Notes
Consider adding sautéed mushrooms or spinach for extra flavor. This casserole can be made ahead of time and baked straight from the fridge.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg