Ingredients
Scale
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Base:
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 4 medium russet potatoes (sliced)
- 1 can cream of mushroom, chicken, or celery soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar or Colby Jack cheese
- 1 medium onion (chopped)
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Optional Add-ins:
- Garlic powder, paprika, rosemary
- Carrots, peas, green beans, or bell peppers (for extra flavor and nutrition)
Instructions
- Preheat your oven to 350°F (or 400°F for faster cooking).
- Cook the ground beef in a skillet until browned and drain the excess fat.
- Slice the potatoes into even pieces and soak them in cold water with a splash of lemon juice or vinegar to prevent discoloration.
- Grease a 2-quart casserole dish and layer the sliced potatoes at the bottom.
- Add a layer of cooked ground beef and chopped onion on top of the potatoes.
- Mix the soup and milk together, then pour evenly over the beef layer.
- Add any optional vegetables and season with garlic powder, paprika, or rosemary.
- Top with shredded cheese.
- Cover with aluminum foil and bake for 60 minutes.
- Remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly.
- Let the casserole sit for 15 minutes before serving.
Notes
- Use russet potatoes for their ability to absorb the flavors and provide the perfect texture.
- For a crispy top, remove the foil in the last 15 minutes of baking and broil for 1-2 minutes.
- You can prepare the casserole up to 24 hours in advance or bake it completely and store it for later use.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free