Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 4 medium potatoes, thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 1 ½ cups shredded cheddar cheese
- ½ tsp paprika (optional, for garnish)
- 1 tbsp butter, melted
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook ground beef and onion in a skillet until beef is browned and onions are soft, 5–7 minutes. Drain excess grease. Season with garlic powder, onion powder, salt, and black pepper.
- Layer half the sliced potatoes in the baking dish, then half the beef mixture. Repeat with remaining potatoes and beef.
- Mix cream of mushroom soup with milk and pour evenly over casserole.
- Sprinkle shredded cheddar cheese on top and drizzle with melted butter. Cover with foil and bake 45 minutes. Remove foil and bake 15 more minutes until cheese is bubbly and golden.
- Let rest 5–10 minutes before serving. Sprinkle with paprika if desired.
Notes
- Slice potatoes evenly for uniform cooking.
- Grease the baking dish well or use parchment paper.
- Adjust seasonings as needed or add extra spices for depth.
- Soup alternatives: cream of chicken or cream of celery works well.
- Cheese variations: cheddar, Monterey Jack, Colby Jack, or Pepper Jack.
- For extra creaminess, stir in ¼ cup sour cream or Greek yogurt into the soup mixture.
- Double the batch using a larger dish for more servings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3
- Sodium: 700
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 4
- Protein: 24
- Cholesterol: 75