Description
A classic, budget-friendly casserole with layers of seasoned ground beef, potatoes, and a creamy cheese sauce, all baked to perfection.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- 4 medium potatoes, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream (optional, for extra creaminess)
- 1 cup frozen mixed vegetables (optional)
- 1/2 cup crispy fried onions (optional, for topping)
Instructions
- 1. Preheat Oven & Brown the Beef:
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook ground beef and onion until browned (about 5-7 minutes). Drain excess grease.
- Stir in garlic, salt, pepper, garlic powder, and smoked paprika.
- 2. Assemble the Casserole:
- Lightly grease a 9×13-inch baking dish.
- Spread half of the sliced potatoes in the bottom of the dish.
- Layer half of the cooked ground beef on top.
- Repeat with the remaining potatoes and ground beef.
- 3. Make the Sauce & Bake:
- In a bowl, whisk together the cream of mushroom soup, milk, and sour cream.
- Pour the mixture evenly over the casserole.
- Sprinkle shredded cheese on top. Cover with foil and bake for 40 minutes.
- Remove foil, sprinkle crispy fried onions (if using), and bake for another 10-15 minutes until golden and bubbly.
- 4. Serve & Enjoy:
- Let cool for 5-10 minutes before serving. Enjoy with a side salad or bread!
Notes
- :
- Want it extra cheesy? Add more shredded cheese between the layers.
- Use tater tots instead of potatoes for a fun twist!
- Make it low-carb: Substitute potatoes with thinly sliced zucchini or cauliflower.
Nutrition
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg