This hearty meal combines the rich flavors of ground beef with tender potatoes, all enveloped in a creamy, cheesy sauce that warms the soul.
Ingredients
Scale:
1 pound ground beef
4 cups potatoes, peeled and thinly sliced
1 medium onion, chopped
2 cups shredded cheddar cheese
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
1 cup crushed cornflakes or breadcrumbs
2 tablespoons butter, melted
Instructions
Preheat your oven to 350°F (175°C). This ensures that your casserole cooks evenly throughout.
In a large skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Drain any excess grease.
Stir in garlic powder, paprika, salt, and pepper to the beef mixture. Mix well.
In a large bowl, combine the cream of mushroom soup and milk. Stir until smooth.
In a greased 9x13-inch baking dish, layer half of the sliced potatoes at the bottom. Sprinkle half of the beef mixture over the potatoes and half of the cheese. Repeat the layers.
Evenly pour the soup mixture over the layered ingredients.
Combine crushed cornflakes or breadcrumbs with melted butter, then spread this mixture evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
Allow the casserole to cool for a few minutes before serving.
