Ingredients
Scale
- 1.5 lbs lean ground beef
- 1 medium yellow onion, diced
- 4 large Russet potatoes, peeled and thinly sliced
- 1 can (10.5 oz) condensed 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 olive oil
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick spray. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onions are translucent. Drain any excess grease from the pan. Season the meat mixture with half of the salt, pepper, and garlic powder. In a small bowl, whisk together the condensed cream of mushroom soup and the milk until smooth.
- Layer half of the thinly sliced potatoes in the bottom of the prepared baking dish and sprinkle with the remaining salt and pepper. Spread the browned beef and onion mixture evenly over the potato layer. Arrange the remaining potato slices on top of the beef. Pour the soup and milk mixture over the entire casserole, using a spatula to spread it to the edges. Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for another 15 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
- Remove the casserole from the oven and let it rest for about 5 to 10 minutes before serving. This resting period allows the sauce to thicken slightly, making it easier to scoop. Serve large portions onto plates or shallow bowls. Garnish with fresh chopped parsley or green onions if you want a pop of color. This dish is hearty enough to stand alone, but it also pairs beautifully with a simple side salad or steamed green beans.
- Cook Time: 1 hour 15 minutes