Ingredients
- 1 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick
- 1 pound ground beef (80–90% lean)
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 cup thinly sliced carrots
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup corn kernels (fresh or frozen)
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 3–4 minutes until softened.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Add ground beef and cook 6–8 minutes, breaking apart, until browned. Drain excess fat if needed.
- Stir in carrots, green beans, corn, salt, pepper, thyme, and paprika. Cook 5 minutes.
- Add cream of mushroom soup and milk. Stir well and simmer 3–4 minutes until slightly thickened.
- Spread beef and vegetable mixture evenly into prepared baking dish.
- Arrange sliced potatoes evenly over the top, slightly overlapping.
- Cover tightly with foil and bake for 45 minutes.
- Remove foil, sprinkle cheddar cheese evenly over potatoes, and bake uncovered 15–20 minutes until potatoes are tender and cheese is golden.
- Let rest 10–15 minutes before serving. Garnish with parsley if desired.
Notes
- Slice potatoes thinly (about 1/8 inch) to ensure even cooking.
- Simmer filling before baking to prevent excess moisture.
- Frozen vegetables can be used without thawing.
- Add Worcestershire sauce for deeper flavor.
- Casserole tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 6g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
