Description
A comforting weeknight casserole made with layers of potatoes, seasoned ground beef, creamy mushroom soup, and gooey cheddar cheese. Perfect for family meals and potlucks.
Ingredients
- 1 lb ground beef (85/15)
- 4 medium Yukon Gold or Russet potatoes, thinly sliced
- 1 onion, chopped
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup (10–11 oz)
- 1 cup milk (whole or 2%)
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish with olive oil or nonstick spray.
- Heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes.
- Add the ground beef to the skillet, season with salt and pepper, and cook until no pink remains. Drain excess fat if desired.
- In a bowl, whisk together the cream of mushroom soup and milk until smooth. Season with salt and pepper if needed.
- Layer half of the potato slices in the casserole dish, followed by half of the cooked beef, then half of the cheese. Pour half of the soup mixture over the layers.
- Repeat the layers with the remaining potatoes, beef, cheese, and soup, finishing with cheese on top.
- Cover tightly with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until cheese is browned and bubbling.
- Let the casserole rest for 5–10 minutes before slicing and serving.
Notes
For a lighter version, use ground turkey and reduced-fat milk. You can also substitute cream of mushroom with cream of chicken.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American