Ingredients
- 1 lb ground beef
- 4–5 medium russet or Yukon gold potatoes, thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup (or cream of cheddar/chicken)
- ½ cup milk
- 1 tsp paprika
- 1 tbsp olive oil or butter
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (or heat a campfire-safe cast iron skillet over medium heat).
- In a skillet, cook ground beef with onion and garlic until browned. Season with paprika, salt, and pepper. Drain excess grease.
- In a bowl, whisk together cream of mushroom soup and milk until smooth.
- Grease a casserole dish or cast iron skillet. Layer half the potatoes, half the beef mixture, and half the soup mixture. Repeat layers.
- Cover with foil and bake for 60 minutes (or cook covered near campfire coals), until potatoes are fork-tender.
- Uncover, sprinkle cheese on top, and bake uncovered for 10–15 minutes until cheese is melted and bubbly.
- Let rest for a few minutes before serving. Garnish with parsley if desired.
Notes
- Add frozen vegetables or corn between layers for a full one-pan meal.
- Swap cream of mushroom soup with cream of chicken or add sour cream for tang.
- Top with crushed crackers or French-fried onions during the last 10 minutes for extra crunch.
- Use smoked paprika or crumbled bacon for a smoky flavor boost.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dinner, Casserole
- Method: Baked or Campfire
- Cuisine: American, Rustic
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 90mg
