Ingredients
- 1 pound ground beef
- 4 medium-sized potatoes, thinly sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
- Chopped parsley for garnish
If you’re feeling adventurous or want to add a bit more depth, swapping the cream of mushroom soup with cream of chicken can provide a delightful twist!
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3 minutes.
- Add the ground beef to the skillet, cooking until browned. Season with salt and pepper to taste.
- In a mixing bowl, combine the cream of mushroom soup with milk, whisking until smooth. This is the secret sauce that binds all the flavors together, much like how my abuela would magically transform simple ingredients into a feast.
- In a greased 9×13 inch baking dish, layer half of the sliced potatoes, then half of the beef mixture, and pour half of the soup mixture. Repeat the layers.
- Top with shredded cheddar cheese, covering the surface evenly. This reminds me of those cheesy moments when my siblings and I would sneak a taste before dinner was served.
- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes to achieve a golden, bubbly cheese topping.
- Once baked, let the casserole rest for a few minutes before serving. Garnish with chopped parsley for a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International