Description
A hearty one-dish meal combining ground beef, creamy soup, and tender potatoes, perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 1 pound ground beef
- 3 large potatoes (thinly sliced)
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Fresh parsley (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, brown the ground beef, breaking it apart as it cooks.
- Add the chopped onion and minced garlic to the skillet, season with salt, black pepper, and paprika, and stir well.
- In a separate bowl, whisk together the cream of mushroom soup and milk until smooth.
- Layer half of the sliced potatoes at the bottom of the baking dish.
- Add half of the beef mixture on top of the potatoes, followed by half of the cream mixture.
- Repeat the layers with the remaining ingredients: another layer of potatoes, the remaining beef, and the last of the creamy soup mixture.
- Cover the baking dish with foil and bake for 45 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 15-20 minutes until bubbly and golden brown.
- Let cool for a few minutes before serving and garnish with fresh parsley if desired.
Notes
Store leftovers in the refrigerator for up to 3-4 days or freeze before baking for longer storage. Thaw overnight in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg