Description
A hearty and comforting casserole made with ground beef, creamy soup, and cheesy potatoes, perfect for busy weeknights.
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cups thinly sliced russet or Yukon gold potatoes
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup whole milk or heavy cream
- 1/2 cup sour cream (optional)
- 1 1/2 cups shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, brown the ground beef with the chopped onion. Season with salt, pepper, and paprika. Drain any excess fat.
- In a bowl, mix together the cream of mushroom soup, milk, and, if desired, sour cream until smooth.
- Spread the cooked beef mixture in the bottom of a greased 9×13 baking dish.
- Layer the thinly sliced potatoes evenly over the beef.
- Pour the creamy mixture over the potatoes, making sure to cover them well.
- Sprinkle the shredded cheddar cheese over the top.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Let it rest for 5-10 minutes before serving. Garnish with fresh parsley.
Notes
For extra flavor, add chopped garlic with the onion. To make it creamier, don’t skip the sour cream. For a crunchy topping, use breadcrumbs before the final bake.