Description
A comforting casserole with layers of ground beef, potatoes, creamy mushroom sauce, and melted cheese—perfect for busy weeknights or potlucks.
Ingredients
Scale
- 1 pound (450 g) ground beef (85% lean recommended)
- 4 medium potatoes, thinly sliced (about 600 g total)
- 1 (10.5 oz / ~298 g) can cream of mushroom soup
- 1 cup (about 113 g) shredded cheddar cheese
- 1 medium onion, chopped (about 110 g)
- Salt and pepper to taste
- Optional: 1/2 cup diced carrots, 1/2 cup corn, or 1/2 cup frozen peas
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, cook the ground beef with the chopped onion until the beef is browned and the onion is softened, about 7–10 minutes. Season with salt and pepper. Drain excess fat.
- Grease a 9×13-inch casserole dish. Arrange half of the thinly sliced potatoes in an even layer across the bottom. Season lightly with salt and pepper.
- Spread half of the cooked beef-and-onion mixture evenly over the potatoes.
- Dollop and spread half of the cream of mushroom soup over the beef layer. If using extra vegetables, scatter them in this layer.
- Repeat the layers with the remaining sliced potatoes, the rest of the beef mixture, and the remaining soup.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
- Remove the foil, sprinkle the shredded cheese evenly over the casserole, and bake uncovered for an additional 10–15 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 5–10 minutes before serving.
Notes
Feel free to use leaner meat or low-sodium soup. This casserole is versatile and can be adapted with various vegetables.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1.5g
- Protein: 21g
- Cholesterol: 70mg