🥔 Beef & Potato Casserole
Servings: 6
Prep time: 20 minutes
Cook time: 50–60 minutes
Oven: 375°F (190°C)
Ingredients
1½ lb (680 g) ground beef
5–6 medium potatoes, peeled and thinly sliced
1 medium onion, diced
2 cloves garlic, minced
1 can (10.5 oz/298 g) cream of mushroom soup
½ cup milk
1½ cups shredded cheddar cheese, divided
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp dried thyme or Italian seasoning
1 tbsp olive oil
2 tbsp chopped fresh parsley, optional
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 2–3 minutes. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease.
Stir in the minced garlic, salt, pepper, paprika, and thyme. Cook for another minute.
Make the sauce: In a bowl, whisk together the cream of mushroom soup and milk until smooth.
Layer: Arrange half of the sliced potatoes in the prepared baking dish. Season lightly with salt and pepper. Spread half of the beef mixture over the potatoes, then sprinkle with ½ cup of cheddar.
Add the remaining potatoes, followed by the remaining beef. Pour the mushroom sauce evenly over the top.
Cover tightly with foil and bake for 40 minutes.
Remove the foil and sprinkle the remaining 1 cup cheddar cheese over the casserole.
Return to the oven, uncovered, for 10–15 minutes, until the potatoes are tender and the cheese is melted and bubbly.
Let rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.
