Ingredients
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 4–5 medium potatoes, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 2 cups shredded cheddar cheese, divided
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
- 1 tbsp butter or cooking spray for the baking dish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook the ground beef and onion until the beef is browned. Drain excess fat.
- Season the beef with garlic powder, paprika, salt, and pepper.
- In a bowl, whisk together the cream of mushroom soup and milk.
- Arrange half of the sliced potatoes in the baking dish.
- Spread half of the beef mixture over the potatoes.
- Pour half of the soup mixture on top and sprinkle with 1 cup of cheese.
- Repeat the layers with the remaining potatoes, beef, and soup mixture.
- Cover with foil and bake for 60 minutes.
- Remove the foil, top with the remaining cheese, and bake for another 15–20 minutes, until the potatoes are tender and the cheese is bubbly and golden.
- Let rest for 10 minutes before serving.
Tips
- For extra flavor, add sliced mushrooms or bell peppers to the beef mixture.
- Substitute cream of chicken soup for a slightly different taste.
- A mandoline slicer helps create evenly thin potato slices for consistent cooking.
Serving Suggestions
- Green salad
- Steamed green beans
- Buttered corn
- Dinner rolls
Yield: 6–8 servings
Prep Time: 15 minutes
Cook Time: 75–80 minutes
Total Time: About 1 hour 35 minutes.
