Tips for Success
Slice potatoes very thinly so they cook evenly. Use lean ground beef to avoid excess grease. Season the beef well during browning for maximum flavor. If the top browns too quickly, cover with foil partway through baking. Let the casserole rest for 10 minutes before serving to set.
Ingredients
1 1/2 lbs ground beef
1 medium onion, diced
4–5 medium russet potatoes, thinly sliced
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1/2 tsp garlic powder
Salt and pepper, to taste
1 1/2 cups shredded cheddar cheese (optional, for topping)
Chopped parsley, for garnish (optional)
Directions
Preheat oven to 375°F. In a skillet over medium heat, cook ground beef and diced onion until beef is browned and onion is soft. Drain excess grease. Season with garlic powder, salt, and pepper. In a bowl, whisk together cream of mushroom soup and milk. Layer half of the sliced potatoes in the bottom of a greased 9×13-inch baking dish. Spread half the beef mixture over the potatoes. Pour half the soup mixture over the beef. Repeat layers with remaining potatoes, beef, and soup mixture. Cover with foil and bake for 60–70 minutes or until potatoes are tender. Remove foil, sprinkle with cheese if using, and bake uncovered for an additional 10–15 minutes until cheese is melted and bubbly. Let sit for 10 minutes before serving.
Additional Tips or Variations
Add frozen peas or corn for extra veggies. Use cream of chicken or cheddar soup instead of mushroom. Swap ground beef for ground turkey or sausage. Add paprika or Italian seasoning for extra flavor. For a crunchier topping, sprinkle breadcrumbs or crushed crackers before the final bake.