Ingredients
1 pound ground beef
1 medium onion, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
4 medium potatoes, thinly sliced
1 can (10.5 oz) cream of mushroom soup
½ cup milk
1 ½ cups shredded cheddar cheese
½ teaspoon paprika (optional, for garnish)
1 tablespoon butter, melted
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet, cook ground beef and onion until browned. Drain excess grease, then season with garlic powder, onion powder, salt, and pepper.
- Layer half the potatoes in the baking dish, followed by half the beef mixture. Repeat with remaining potatoes and beef.
- Mix cream of mushroom soup with milk until smooth. Pour evenly over the casserole.
- Top with shredded cheddar cheese and drizzle with melted butter.
- Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes, until cheese is golden and bubbly.
- Let rest 5–10 minutes before serving. Sprinkle with paprika, if desired.
Notes
- Use a mandoline for evenly sliced potatoes.
- For a creamier casserole, stir sour cream into the soup mixture.
- Cheddar works great, but try Colby Jack or Pepper Jack for variation.
- This casserole can be assembled ahead and baked later.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg
