Ingredients
Scale
- 1 lb ground beef
- 4 medium russet potatoes, peeled and thinly sliced
- 1 small onion, diced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1½ cups shredded cheddar cheese
- 1 tablespoon Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper, to taste
- Fresh parsley, optional for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Brown ground beef in a skillet; drain grease. Add onion, Worcestershire sauce, garlic & onion powders, salt & pepper. Cook 2 minutes.
- In a bowl, whisk mushroom soup and milk until smooth.
- Grease a 9×13” baking dish. Layer: half potatoes → half beef → half soup mix. Repeat layers.
- Top with cheddar cheese. Cover with foil.
- Bake for 50 minutes. Uncover and bake 10–15 minutes more.
- Let rest 5 minutes before serving. Garnish with parsley.
Notes
- Slice potatoes very thin for even baking.
- Let the dish rest before cutting—it firms up beautifully.
- You can prep and refrigerate up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: American