Ingredients
1 lb ground beef
1 small onion, chopped
3–4 medium potatoes, thinly sliced
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 1/2 cups shredded cheddar cheese
Salt and black pepper to taste
Optional: garlic powder, paprika, green beans
Instructions
1. Preheat oven to 375°F and grease a 9×13 baking dish.
2. Cook ground beef and onion in a skillet until browned. Drain excess fat.
3. Layer sliced potatoes on the bottom of the baking dish.
4. Add the cooked beef and onion mixture evenly over the potatoes.
5. In a small bowl, whisk together cream of mushroom soup and milk. Pour over the casserole.
6. Cover with foil and bake for 45 minutes.
7. Uncover, sprinkle shredded cheese, and bake uncovered for another 10-15 minutes until golden and bubbly.
Notes
Use Yukon Gold or Russet potatoes for best texture.
Add frozen green beans or corn for extra vegetables.
Can be made ahead and stored in the fridge up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Casseroles
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3g
- Sodium: 740mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg