Ingredients
1 pound lean ground beef
1 (10.5 ounce) can condensed cream of mushroom soup
¾ cup milk
½ cup chopped onion
Salt and ground black pepper to taste
Vegetables
3 cups peeled and thinly sliced potatoes
Topping
1 cup shredded Cheddar cheese
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.Cook the Beef and Onion
In a skillet over medium heat, brown the ground beef with chopped onions until meat is no longer pink. Drain excess fat.Mix the Sauce
In a bowl, whisk together the cream of mushroom soup and milk. Season with salt and pepper to taste.Layer the Ingredients
Start with a layer of half the potatoes, then spread half the beef mixture over them. Pour half of the soup mixture on top.Repeat the Layers
Add the remaining potatoes, beef, and soup mixture in the same order to complete the layering.Bake the Casserole
Cover the dish with foil and bake for 1 hour. Then uncover, sprinkle shredded Cheddar cheese on top, and bake for an additional 15 minutes.Rest Before Serving
Let the casserole rest for 10 minutes after baking to help it set and make serving easier.
Notes
Use a mandoline slicer for evenly thin potatoes. This ensures even cooking.
For a variation without canned soup, use a mix of sour cream and beef broth.
Add frozen peas or corn for extra texture and nutrition.
Store leftovers in an airtight container for up to 4 days in the fridge.
Reheat in the oven for best texture, or microwave with a damp paper towel.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/6 of casserole)
- Calories: 370
- Sugar: 3g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg