Ingredients
- 1 lb (450g) ground beef
- 1 small onion, chopped
- 4 cups thinly sliced russet potatoes (about 3 medium)
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup whole milk
- 1 ½ cups shredded cheddar cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Optional: chopped parsley for garnish
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 skillet over medium heat, cook the ground beef and chopped onion until browned. Drain excess grease and season with salt, pepper, and garlic powder.
Make the Sauce: In a small bowl, whisk together the cream of mushroom soup and milk until smooth.
Layer the Casserole: Arrange half the sliced potatoes in the baking dish. Top with half the cooked ground beef, then pour over half the sauce. Repeat layers.
Top with Cheese: Sprinkle the cheddar cheese evenly over the top.
Bake Covered: Cover tightly with foil and bake for 60–70 minutes, or until the potatoes are fork-tender.
Uncover and Brown: Remove foil and bake for an additional 10–15 minutes until the cheese is golden and bubbly.
Rest and Serve: Let cool for 5–10 minutes before slicing. Garnish with parsley if desired.
