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Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 1 teaspoon Worcestershire sauce
- 4 cups thinly sliced potatoes (about 4–5 medium russets)
- 1 (10.5 oz) can cream of mushroom soup (or cream of chicken soup)
- ½ cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 2 tablespoons butter, melted
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. - Cook the Beef
In a large skillet, cook the ground beef with onion and garlic over medium heat until browned. Drain excess fat. Season with salt, pepper, and Worcestershire sauce, then set aside. - Prepare the Sauce
In a small bowl, whisk together the cream of mushroom soup, milk, and 1 cup of shredded cheese until smooth. - Layer the Casserole
Arrange half of the sliced potatoes in the bottom of the baking dish. Spoon half of the meat mixture over the potatoes. Pour half of the soup mixture over the top. Repeat the layers once more, ending with the remaining sauce. - Top and Bake
Cover with foil and bake for 45 minutes. Remove the foil, sprinkle additional cheese on top, and drizzle with melted butter. Bake uncovered for another 15–20 minutes, or until the potatoes are tender and the top is golden brown. - Rest and Serve
Let the casserole sit for 10 minutes before serving. Garnish with fresh parsley, if desired.
Tips for Success
- Slice potatoes evenly: Thin, uniform slices help the casserole cook evenly and stay tender.
- Make ahead: Assemble the casserole in the morning, refrigerate, and bake when ready for dinner.
- Add a twist: Try mixing in frozen peas, corn, or green beans for extra color and flavor.
- Cheese choices: Sharp cheddar adds bold flavor, but mozzarella or Monterey Jack melt beautifully too.
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