Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 medium potatoes, peeled and thinly sliced
- 1 cup shredded cheddar cheese
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: In a large skillet, brown ground beef over medium heat; drain off any excess grease. Stir in chopped onion and cook until softened, about 5 minutes.
- Step 3: In a bowl, combine the cream of mushroom soup, milk, salt, and pepper. Stir until smooth.
- Step 4: Layer half of the sliced potatoes in the prepared baking dish. Top with the ground beef mixture, then spread the soup mixture evenly over the beef.
- Step 5: Layer the remaining potato slices on top of the soup mixture.
- Step 6: Bake in preheated oven for 1 hour, or until potatoes are tender. Sprinkle with shredded cheddar cheese and bake for an additional 5 minutes, or until cheese is melted and bubbly. Let stand for 10 minutes before serving.
Notes
- For easier slicing, partially freeze the ground beef before browning; it crumbles beautifully!
- Reheat individual portions in the microwave or oven until heated through, adding a splash of milk if it seems dry.
- Serve this hearty casserole with a simple green salad for a complete and satisfying meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American