Description
A comforting beef and potato casserole, perfect for family dinners.
Ingredients
Scale
- 1 lb ground beef
- 4 cups thinly sliced russet potatoes (about 2 large potatoes)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10 oz) cream of mushroom soup
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 lb ground beef and cook until browned.
- Add chopped onion and minced garlic to the beef. Cook 3–4 minutes until softened. Stir in 1 teaspoon salt and 1/2 teaspoon black pepper. Remove from heat.
- In a bowl, whisk together 1 can cream of mushroom soup and 1 cup milk until smooth.
- Layer 2 cups of sliced potatoes evenly in the baking dish. Spread half of the beef mixture over the potatoes. Spoon one-third of the soup mixture over the beef.
- Add the remaining 2 cups sliced potatoes. Top with the remaining beef mixture and pour the remaining soup mixture evenly over everything.
- Sprinkle 2 cups shredded cheddar cheese evenly on top.
- Cover with foil and bake for 50 minutes. Remove foil and bake an additional 15 minutes until cheese is golden and potatoes are fork-tender.
- Let rest 10 minutes before slicing and serving.
Notes
- This dish pairs well with a side salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg