Description
A comforting and hearty casserole with tender potatoes, seasoned ground beef, and gooey cheese, perfect for cozy gatherings.
Ingredients
- 1½ pounds potatoes, thinly sliced (Yukon Gold or russet)
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (optional)
- 1½ cups shredded cheddar cheese
- 1 cup milk
- 1 can (10.5 oz) condensed cream of mushroom soup
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons butter, melted
- 1 cup crushed crispy onions or breadcrumbs for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a large skillet over medium heat, cook the ground beef with chopped onion and garlic until the meat is no longer pink. Drain excess fat. Stir in tomato paste, smoked paprika, oregano, salt, and pepper. Remove from heat.
- In a bowl, whisk together the condensed soup and milk until smooth. Stir in half of the shredded cheddar cheese.
- Arrange half the sliced potatoes in an even layer in the prepared dish.
- Spoon half the beef mixture over the potatoes.
- Scatter half of the frozen vegetables (if using).
- Pour half of the cheesy soup mixture over everything.
- Repeat with the remaining potatoes, beef, vegetables, and soup mixture.
- Sprinkle remaining cheddar on top and dot with melted butter. Cover loosely with foil and bake for 45 minutes. Remove foil and bake an additional 20–25 minutes, or until potatoes are tender and the top is golden and bubbly.
- Let the casserole rest 10 minutes before serving so it sets and slices cleanly.
Notes
Use a mandoline for even potato slices. This dish can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American