Ingredients
Scale
- 1.5 lbs lean ground beef
- 4 large Russet potatoes, peeled and sliced into thin rounds
- 1 large yellow onion, thinly sliced
- 2 cups carrots, peeled and sliced into rounds
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with oil or non-stick spray.
- Heat a large skillet over medium-high heat. Add the ground beef and cook until it is completely browned. Drain off any excess fat.
- Stir the salt, black pepper, and garlic powder into the cooked beef to ensure the meat is well-seasoned.
- Arrange the sliced potatoes in an even layer at the bottom of the prepared baking dish.
- Place the sliced onions and carrots on top of the potato layer.
- Spread the seasoned ground beef evenly over the vegetables.
- In a small mixing bowl, whisk together the cream of mushroom soup and the milk until smooth. Pour this mixture evenly over the beef and vegetables.
- Cover the dish tightly with aluminum foil. Bake in the preheated oven for 45 to 50 minutes, or until the potatoes and carrots are tender when pierced with a fork.
- Remove the foil and sprinkle the shredded cheddar cheese over the top of the casserole.
- Bake for an additional 5 to 10 minutes, uncovered, until the cheese is melted, bubbly, and slightly golden.
- Let the casserole rest for 5 minutes before serving to allow the sauce to set.
- Cook Time: 65 minutes