Description
A hearty, budget-friendly casserole made with layers of seasoned ground beef, tender sliced potatoes, creamy mushroom sauce, and melted cheddar cheese. It is cozy, filling, and perfect for an easy family dinner.
Ingredients
Scale
- 1 pound ground beef
- 4 medium russet potatoes, thinly sliced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Brown the ground beef in a large skillet over medium heat, then season with garlic powder, salt, and black pepper.
- In a bowl, whisk together the cream of mushroom soup and milk until smooth.
- Lightly grease a 9×13-inch baking dish.
- Layer half of the sliced potatoes in the baking dish.
- Top with the browned ground beef and chopped onion.
- Pour part of the soup mixture over the layers.
- Add the remaining sliced potatoes, then pour the rest of the soup mixture over the top.
- Cover with foil and bake for 45 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese over the casserole, and bake for another 15 minutes, or until the cheese is melted and bubbly and the potatoes are fork tender.
- Let the casserole rest for 10 minutes before serving.
Notes
- Slice the potatoes evenly so they cook at the same rate.
- Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
- You can assemble the casserole a day ahead and refrigerate it before baking.
- Letting it rest before serving helps the layers hold together better.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg