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✨ Why You’ll Love This Recipe
- Easy to Make: No fancy ingredients, no complicated steps.
- Family-Friendly: Simple flavors kids and adults both enjoy.
- Affordable: Ground beef and potatoes are pantry staples.
- Leftovers Reheat Beautifully: Tastes just as good (if not better!) the next day.
🧀 Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 3–4 medium russet potatoes, peeled and thinly sliced
- 1 can (10.5 oz) cream of mushroom soup (or cream of cheddar for extra cheesy flavor)
- 1/2 cup milk
- 2 cups shredded cheddar cheese (divided)
- Salt and pepper to taste
- Optional: garlic powder, paprika, or parsley for extra flavor
👩🍳 Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. - Cook the Beef
In a skillet over medium heat, cook the ground beef with chopped onions until browned. Drain excess grease. Season with salt, pepper, and a sprinkle of garlic powder if desired. - Make the Sauce
In a bowl, whisk together the cream of mushroom soup and milk until smooth. - Assemble the Casserole
In the greased baking dish, layer half of the sliced potatoes on the bottom. Top with half the beef mixture, then pour half the soup mixture over it. Sprinkle with 1 cup of cheese. Repeat layers: potatoes, beef, soup, and cheese. - Bake
Cover with foil and bake for 60 minutes. Then uncover and bake an additional 15–20 minutes, or until potatoes are tender and the cheese is melted and bubbly. - Serve & Enjoy
Let it rest for 5–10 minutes before serving. This helps everything set and makes slicing easier.
📝 Tips & Variations
- Swap the Soup: Use cream of cheddar or cream of celery for a different flavor profile.
- Add Veggies: Mix in corn, peas, or green beans for extra color and nutrition.
- Spice It Up: Add chopped jalapeños or a dash of hot sauce for a kick.
- Make It Creamier: Add a dollop of sour cream or a splash of heavy cream to the soup mixture.
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