Ingredients
Scale
- 1 lb (450g) lean ground beef
- 1 can (10.5 oz) condensed cream of mushroom soup
- ¾ cup whole milk (or heavy cream for extra richness)
- ½ cup finely chopped onion
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 3 cups thinly sliced, peeled Yukon Gold potatoes
- 1 ½ cups shredded cheese (Cheddar and Monterey Jack blend)
- 1 tbsp butter (for greasing the dish)
Equipment Needed: 2-quart baking dish, large skillet, mixing bowl, whisk, foil
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 2-quart baking dish with butter to prevent sticking.
- Cook the beef: Heat a large skillet over medium-high heat. Brown the ground beef, breaking it apart as it cooks, about 5-7 minutes. Drain excess grease. Stir in the garlic powder, smoked paprika, salt, and pepper for extra flavor.
- Prepare the sauce: In a bowl, whisk together the cream of mushroom soup, milk, and chopped onion.
- Assemble the layers: Arrange a layer of sliced potatoes in the baking dish, followed by a portion of the beef mixture and soup sauce. Repeat the layers until all ingredients are used, finishing with a layer of sauce.
- Bake: Cover with foil and bake for 1 hour. Remove the foil and bake for another 20-30 minutes until the potatoes are tender.
- Add the cheese: Sprinkle the shredded cheese on top and return to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.
- Rest & Serve: Let the casserole sit for 5 minutes before serving. Enjoy warm!
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes