Ingredients
Here’s what you’ll need to whip up this cozy casserole:
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 large potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
If you prefer, you can substitute ground turkey for beef or use sweet potatoes instead of regular potatoes for a different twist. The beauty of this dish, much like my grandmother’s cooking, lies in its adaptability to whatever you have on hand.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat.
- Add the chopped onion and minced garlic to the beef. Sauté until the onion is translucent, about 3 minutes.
- Stir in the salt, black pepper, paprika, and thyme. Mix well to combine.
- In a separate bowl, whisk together the cream of mushroom soup and milk until smooth.
- Layer half of the potato slices in the prepared baking dish. Pour half of the soup mixture over the potatoes, followed by half of the beef mixture. Sprinkle with half of the cheese.
- Repeat the layering process with the remaining potatoes, soup mixture, beef, and cheese.
- Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.
- Let the casserole cool for a few minutes before serving. Enjoy the familiar warmth of a homemade meal.
This step-by-step process is reminiscent of how my family recipes were passed down — with care, precision, and a touch of personal flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International