Ingredients
- 1.8 kg russet potatoes, peeled and thinly sliced
- 450 g ground beef
- 1 medium onion, diced
- 295 g can cream of chicken soup
- 354 ml evaporated milk
- 120 ml whole milk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons onion powder
- 400 g cheddar cheese, shredded
Instructions
- Preheat the oven to 175°C (350°F).
- Peel and slice the potatoes into thin, even rounds.
- In a large skillet over medium heat, cook the ground beef with diced onion, using half the salt and a quarter of the pepper. Break up the meat and cook until no pink remains. Drain excess fat and set aside.
- In a bowl, whisk together the cream of chicken soup, evaporated milk, whole milk, remaining salt, remaining black pepper, and onion powder until smooth.
- Lightly grease a 23 x 33 cm baking dish.
- Layer one third of the sliced potatoes in the dish, followed by one third of the beef mixture and 100 g of shredded cheddar. Repeat layers twice more, ending with potatoes on top.
- Pour the creamy sauce evenly over the casserole, making sure it reaches all layers.
- Cover the dish tightly with foil and bake for 60 minutes.
- Remove the foil and check potato tenderness with a fork. If tender, sprinkle remaining cheese on top and bake uncovered for 5 more minutes until cheese is melted and golden.
- Let the casserole rest for 15 minutes before serving.
Notes
- Thinly slicing the potatoes ensures they cook through properly.
- Try different soups or cheeses for varied flavor.
- Can be assembled a day ahead and stored in the fridge before baking.
- Leftovers freeze well for up to two months.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 95 mg
