A hearty, comforting casserole packed with layers of savory ground beef, tender potatoes, and melty cheddar cheese.

Ingredients

1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
4-5 medium Yukon gold potatoes, thinly sliced
2 cups cheddar cheese, shredded
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 tsp Italian seasoning
Salt and black pepper, to taste
Fresh thyme or parsley, for garnish (optional)

Instructions

Step 1: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Step 2: In a skillet over medium-high heat, cook ground beef and onions until beef is browned.

Add garlic and cook for 1 more minute. Season with salt, pepper, and Italian seasoning.

Drain excess grease.

Step 3: In a bowl, mix cream of mushroom soup and milk until smooth.

Layer half of the sliced potatoes in the baking dish.

Top with half of the beef mixture and pour half of the soup mixture over it.

Repeat layers. Sprinkle shredded cheddar cheese evenly on top.

Step 4: Cover with foil and bake for 40 minutes.

Remove foil and bake for another 15-20 minutes until potatoes are tender and cheese is golden and bubbly.

Step 5: Let cool for a few minutes before serving. Garnish with fresh thyme or parsley if desired.

Frequently Asked Questions (FAQs)

1. Can I use a different type of potato?

Yes, russet or red potatoes work well too!

2. Can I substitute the cream of mushroom soup?

You can use cream of chicken or a homemade white sauce.

3. How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

4. Can this be made ahead of time?

Yes! Assemble it, cover, and refrigerate overnight. Bake when ready.

5. What can I serve with this casserole?

A side of steamed veggies or a fresh salad pairs perfectly!