Ingredients
Scale
- 1 lb (450 g) ground beef
- 4 large potatoes, thinly sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup cream of mushroom soup (or substitute with cream of onion)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Wash and thinly slice the potatoes, dice the onion, and mince the garlic.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent. Add the ground beef, season with salt, pepper, paprika, and thyme, and cook until browned. Drain excess fat if necessary.
- Transfer the cooked ground beef mixture into a large baking dish. Spread the sliced potatoes evenly over the beef layer. Pour the cream of mushroom soup over the entire dish, ensuring even coverage. Sprinkle shredded cheddar cheese on top.
- Place the assembled casserole in the preheated oven. Cover with foil and bake for 40-45 minutes, or until the potatoes are tender when pierced with a fork. Remove the foil during the last 10 minutes to allow the cheese to melt and brown slightly.
Notes
- Use thinly sliced potatoes for faster cooking and better layering.
- Add chopped bell peppers or mushrooms for additional flavor and texture.
- Swap cheddar cheese for mozzarella or pepper jack for a different cheesy twist.
- Cover the dish tightly while baking to keep it moist and tender.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 430 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg