Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 4 cups sliced potatoes (about 4-5 medium potatoes)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 2 cups shredded cheddar cheese
- 2 tablespoons olive oil
- Optional: Chopped fresh parsley for garnish
Feel free to substitute ground turkey or chicken for the beef, and swap in your favorite cheese or a dairy-free alternative if needed. That’s the beauty of this dish — it’s adaptable to your tastes and dietary needs.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of olive oil.
- In a large skillet over medium heat, add the olive oil and sauté the onions until translucent, about 4 minutes. Add the garlic and cook for another minute.
- Add the ground beef to the skillet, breaking it apart with a spoon. Season with salt, pepper, and smoked paprika. Cook until the beef is browned and cooked through, about 7-10 minutes.
- In a small bowl, mix together the cream of mushroom soup and milk until smooth. This will be your creamy sauce that ties everything together.
- Layer half of the sliced potatoes in the bottom of the prepared baking dish. Pour half of the soup mixture over the potatoes, spreading it evenly. Top with half of the cooked beef mixture, followed by half of the shredded cheese.
- Repeat the layers with the remaining potatoes, soup mixture, beef, and cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Then remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Let the casserole sit for a few minutes before serving. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International