Description
Description A cozy, skillet-to-oven casserole with layers of seasoned ground beef, sliced potatoes, and creamy mushroom sauce topped with melted cheddar.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 medium potatoes, thinly sliced
- 1 can (10.5 ounces) cream of mushroom soup
- ½ cup milk
- 1 ½ cups shredded cheddar cheese, divided
- ½ teaspoon paprika (optional, for garnish)
- 1 tablespoon butter, melted
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Instructions
- Peel and thinly slice the potatoes and chop the onion. Set aside.
- In a large skillet over medium-high heat, brown the ground beef for about 5-7 minutes.
- Drain excess fat from the browned beef.
- Add the chopped onion to the skillet and sauté until translucent.
- Stir in salt, pepper, garlic powder, and onion powder; cook for another minute.
- In a bowl, whisk together the soup and milk until smooth.
- Add the sliced potatoes to the skillet and stir to combine.
- Pour the soup mixture over the skillet contents and mix well.
- Stir in 1 cup of shredded cheddar cheese into the mixture.
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Transfer the mixture to the baking dish, spreading it evenly.
- Top with the remaining shredded cheese, drizzle with melted butter and sprinkle with paprika if desired.
- Cover with foil and bake for 30 minutes, then uncover and bake for another 20-30 minutes.
- Let it rest for 10-15 minutes before serving.
Notes
- Notes
- For a crispier top, broil for 1-2 minutes after baking. This casserole is easy to make ahead and stores well.