Ingredients
Scale
- 1 lb ground beef
- 1 small onion, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 cups thinly sliced russet or Yukon gold potatoes
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup whole milk or heavy cream
- 1/2 cup sour cream (optional)
- 1 1/2 cups shredded cheddar cheese
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, cook the ground beef with the chopped onion until browned. Season with salt, pepper, and paprika, then drain excess fat.
- In a bowl, mix the cream of mushroom soup, milk or cream, and sour cream until smooth.
- Spread the cooked beef mixture evenly in the bottom of a greased 9×13-inch baking dish.
- Arrange the thinly sliced potatoes evenly over the beef layer.
- Pour the creamy mushroom mixture over the potatoes, spreading to cover evenly.
- Sprinkle shredded cheddar cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for another 15 minutes until the cheese is golden and bubbly.
- Let the casserole rest for 5–10 minutes before serving and garnish with fresh parsley.
Notes
- Slice potatoes about 1/8 inch thick for even cooking.
- Store leftovers in the refrigerator for up to 4 days.
- The casserole can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American