Description
A warm, hearty casserole made with layers of seasoned ground beef, thinly sliced potatoes, creamy mushroom sauce, and melted cheddar cheese. It is an easy, budget-friendly comfort food meal that is filling and perfect for busy weeknights.
Ingredients
- 1 lb (450 g) ground beef
- 4 medium potatoes, thinly sliced (about 600 g)
- 1 small onion, chopped
- 2 cups (480 ml) cream of mushroom soup
- 1/2 cup (120 ml) milk
- 1 1/2 cups (170 g) shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil or butter
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil or butter.
- In a skillet over medium heat, cook the ground beef with the chopped onion until the beef is browned and the onion is soft.
- Drain any excess fat, then season the beef mixture with salt, black pepper, and garlic powder.
- In a bowl, mix the cream of mushroom soup with the milk until smooth.
- Layer half of the sliced potatoes in the prepared baking dish.
- Add half of the cooked beef mixture over the potatoes.
- Pour part of the soup mixture over the beef layer and sprinkle with some of the shredded cheese.
- Repeat the layers with the remaining potatoes, beef mixture, soup mixture, and cheese.
- Cover the dish with foil and bake for 60 minutes.
- Remove the foil, add the remaining cheese on top if needed, and bake uncovered for 15–20 more minutes, until the potatoes are tender and the cheese is melted and bubbly.
- Let the casserole rest for a few minutes before serving.
Notes
- You can swap the ground beef for ground turkey for a lighter version.
- Add vegetables like carrots, peas, or green beans for extra texture and nutrition.
- For more flavor, mix in paprika or a little chili powder.
- Mozzarella or a cheddar blend can be used instead of cheddar cheese.
- You can assemble the casserole up to 24 hours ahead and refrigerate before baking.
- Freeze before or after baking for up to 2 months; thaw overnight in the refrigerator before reheating.
- Russet or Yukon Gold potatoes work best for a tender texture.
- Cream of chicken or cream of celery soup can be used in place of cream of mushroom.
- The casserole is done when the potatoes are fork-tender and the top is golden and bubbly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1/6 of casserole)
- Calories: 430
- Sugar: 4 g
- Sodium: 1100 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg
