Ingredients (serves 4–6)
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1 lb (450g) ground beef
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4–5 medium potatoes, peeled and thinly sliced
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1 medium onion, chopped
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2 cups shredded cheddar cheese
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1 can (10.5 oz) cream of mushroom soup (or cream of chicken for variation)
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1/2 cup milk
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1 tsp garlic powder
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1 tsp salt
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1/2 tsp black pepper
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2 tbsp butter or oil
Instructions
1. Preheat Oven
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Preheat oven to 375°F (190°C).
2. Cook the Beef
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In a skillet, heat butter or oil over medium heat.
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Add chopped onion and cook until translucent.
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Add ground beef, season with salt, pepper, and garlic powder, and cook until browned. Drain excess fat.
3. Prepare the Casserole Base
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In a small bowl, mix cream of mushroom soup + milk until smooth.
4. Assemble the Casserole
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Lightly grease a 9×13-inch baking dish.
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Layer half the sliced potatoes on the bottom.
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Add half of the cooked beef-onion mixture on top.
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Pour half of the soup mixture over beef.
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Sprinkle 1 cup of shredded cheese.
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Repeat layers with remaining potatoes, beef, soup, and cheese.
5. Bake
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Cover with foil and bake 45–50 minutes, until potatoes are tender.
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Remove foil and bake an additional 10 minutes to brown the cheese.
6. Serve
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Let the casserole rest for 5–10 minutes before serving—it helps it set.
Optional Add-ins
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Sliced mushrooms or bell peppers for extra veggies
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A pinch of smoked paprika for a subtle smoky flavor
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Bacon bits on top for a crunchy, savory touch
If you want, I can also give a cheesy, creamy shortcut version using frozen hash browns that’s even faster for weeknights.
Do you want me to share that version too?
