Description
A cozy, one-pan casserole layering seasoned ground beef, potatoes, and a creamy sauce.
Ingredients
- 1 1/2 pounds ground beef, browned and drained
- 4-5 medium potatoes, thinly sliced (Yukon gold or russet)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 2 tablespoons tomato paste or a small can of tomato sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or oil.
- Heat a skillet over medium heat, add olive oil, then cook the ground beef with onions and garlic until the meat is browned and the onions are soft. Season with smoked paprika, thyme, salt, and pepper. Stir in tomato paste and frozen vegetables, then remove from heat.
- In a bowl, whisk together the condensed soup and milk until smooth.
- Arrange half the sliced potatoes in an even layer in the prepared dish. Spoon half the beef mixture over the potatoes, then drizzle half the soup mixture. Repeat with the remaining potatoes, beef, and soup. Sprinkle the shredded cheddar on top.
- Cover tightly with foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the top is golden. Let rest 10 minutes before serving.
Notes
For a crispy topping, consider adding breadcrumbs during the last minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American