Ingredients
Ground beef: 1 lb (450g) – Use lean beef for less grease
Potatoes: 3–4 medium – Thinly sliced; Yukon Gold or Russet work best
Onion: 1 medium – Finely chopped
Cream of mushroom soup: 1 can (10.5 oz) – Substitute with cream of chicken for variation
Milk: ½ cup – Adds creaminess to the sauce
Shredded cheddar cheese: 1 ½ cups – Try mozzarella or Colby Jack
Salt: ½ tsp – Adjust to taste
Black pepper: ¼ tsp – Adds balance and flavor
Garlic powder: ½ tsp – Optional but recommended
Butter: 2 tbsp – For greasing and extra richness
Instructions
1. Preheat your oven to 375°F (190°C) and grease a baking dish with butter.
2. In a skillet, cook the ground beef with chopped onion, garlic powder, salt, and pepper until fully cooked. Drain excess fat.
3. In a bowl, whisk together cream of mushroom soup and milk until smooth.
4. Spread half of the sliced potatoes on the bottom of the baking dish.
5. Add half of the beef mixture on top of the potatoes.
6. Pour half of the soup mixture over the beef.
7. Repeat the layers with the remaining potatoes, beef, and soup mixture.
8. Sprinkle shredded cheddar cheese evenly over the top layer.
9. Bake uncovered for 50–60 minutes, or until the potatoes are tender and the cheese is golden brown.
10. Let rest for 10 minutes before serving.
Notes
Always brown your ground beef fully to remove excess fat.
Use ground turkey or chicken for a lighter variation.
Layer a bit of cheese between the potatoes and beef for extra cheesiness.
Add fresh herbs like parsley or thyme for elevated aroma.
Try mixing in peas, corn, or bell peppers to boost vegetable content.
Pair with a simple green salad for a complete, balanced meal.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4
- Sodium: 750
- Fat: 28
- Saturated Fat: 13
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 3
- Protein: 24
- Cholesterol: 80