Ingredients:
- 1 lb ground beef
- 1 medium onion, chopped
- 4 large russet potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1/2 cup milk
- 2 tablespoons butter
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Fresh parsley for garnish (optional)
Directions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. Drain the excess fat.
- In a large bowl, mix the cream of mushroom soup, milk, garlic powder, paprika, salt, and pepper until well combined.
- Layer half of the thinly sliced potatoes on the bottom of the baking dish. Top with half of the cooked beef mixture, then sprinkle with 1 cup of shredded cheddar cheese. Repeat with another layer of potatoes, beef, and cheese.
- Pour the soup mixture evenly over the casserole.
- Cover the dish with aluminum foil and bake for 60 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
- Garnish with fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 1 hour 35 minutes
Kcal: 420 kcal | Servings: 6 servings
#casserolerecipes #cheesycomfortfood #beefandpotatoes #familydinners #heartymeals #easyrecipes #homemadecasserole #weeknightdinners #cheesygoodness #potatolovers #onepancasserole #groundbeefrecipes #dinnerideas #kidfriendlymeals #simpledinners #cheesylovers #savorybakes #comfortfoodatitsbest #potatobake #easyfamilymeals