Ingredients
- 1 lb ground beef
- 4 medium potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1.5 cups shredded cheddar cheese
- Butter or non-stick spray for greasing
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet, cook ground beef over medium heat until browned. Season with garlic powder, salt, and pepper. Drain fat.
- In a bowl, whisk together cream of mushroom soup and milk until smooth.
- Layer half the potatoes in the baking dish, followed by half the onions, half the ground beef, and a third of the soup mixture.
- Repeat with remaining potatoes, onions, beef, and another third of the soup.
- Pour the remaining soup mixture evenly over the top. Cover tightly with foil.
- Bake for 60 minutes until potatoes are tender.
- Remove foil, sprinkle cheddar cheese over the top, and bake uncovered for another 10–15 minutes until cheese is melted and bubbly.
Notes
- Add sliced carrots or bell peppers for extra flavor and nutrition.
- Use ground turkey or sausage for a twist on the classic.
- For heat, include paprika or red pepper flakes, or substitute with pepper jack cheese.
- Store leftovers in the fridge up to 4 days and reheat in oven or microwave.
- To prep ahead, assemble the casserole and refrigerate up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
