Print

Print Recipe

A comforting, family-friendly casserole layered with thinly sliced potatoes, seasoned ground beef, creamy soup-based sauce, and melted cheese, perfect for weeknight dinners or potlucks.

Ingredients

Scale
  • 1 ½ lbs ground beef or ground turkey
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 5–6 medium russet or Yukon Gold potatoes, thinly sliced (about 1/8 inch)
  • 2 cups shredded cheddar cheese, divided
  • 1 cup shredded mozzarella cheese (optional)
  • 1 10.5 oz can cream of mushroom soup (or cream of chicken)
  • 1 cup milk
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika (optional)
  • 1 tbsp olive oil or butter for greasing the baking dish

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with olive oil, butter, or nonstick spray.
  2. Brown 1½ lbs ground beef in a large skillet over medium heat, breaking into even crumbles, then drain excess fat.
  3. Add 1 diced onion to the skillet and cook until softened; stir in 3 minced garlic cloves, 1 tsp salt, ½ tsp black pepper, and ½ tsp paprika; cook 1–3 minutes until fragrant.
  4. Whisk together one 10.5-oz can cream of mushroom (or chicken) soup and 1 cup milk until smooth.
  5. Wash and optionally peel 5–6 medium russet or Yukon Gold potatoes; slice thinly to about 1/8 inch thick.
  6. Arrange half the potato slices evenly across the bottom of the prepared baking dish.
  7. Spread half the cooked beef mixture evenly over the potato layer.
  8. Pour half the soup-and-milk sauce evenly over the beef, then sprinkle 1 cup shredded cheddar cheese (and some mozzarella if using).
  9. Repeat layering with remaining potatoes, beef mixture, and sauce; finish with the last layer of potatoes, pour any leftover sauce over the top, and top with remaining cheddar and optional mozzarella.
  10. Cover the dish tightly with foil and bake covered until the potatoes are fork-tender, about 45–60 minutes.
  11. Remove the foil and bake uncovered an additional 15–20 minutes until the top is golden and the cheese is bubbly.
  12. Let the casserole rest for 5–10 minutes before slicing and serving.

Notes

This casserole can be assembled up to 24 hours ahead and refrigerated before baking; add 10–15 minutes to baking time if baking from cold., For a homemade creamy sauce, melt butter, whisk in flour, then gradually add broth and milk until thickened instead of canned soup., Thawed shredded hash browns can be used as a shortcut in place of sliced potatoes, though texture will differ slightly., Variations include adding cooked crispy bacon with green onions and sour cream for a loaded baked potato style, taco seasoning and pepper jack cheese for a Tex-Mex twist, or layering sautéed veggies for added nutrition., To freeze, bake first, cool completely, then wrap tightly and freeze up to 3 months; thaw overnight before reheating., Use gluten-free cream soup or homemade gluten-free roux for gluten-free adaptation.

Nutrition

Find it online: https://margorecipes.com/why-youll-love-it/