Ingredients
— The Meat & Veggies —
1 1/2 lbs (680g) lean ground beef
1 medium yellow onion, diced
2 lbs (about 4-5 medium) Russet or Yukon Gold potatoes, peeled and sliced thin (1/4 inch thick)
— The Sauce —
1 can (10.5 oz) condensed cream of mushroom soup
1 can (10.5 oz) condensed cheddar cheese soup (or a second can of mushroom)
3/4 cup milk
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
— The Cheesy Layers —
2 cups shredded cheddar cheese, divided
Fresh parsley or green onions, for garnish
Instructions
1. **Preheat:** Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray.
2. **Brown Beef:** In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onions are soft. Drain any excess grease. Season lightly with a pinch of salt and pepper.
3. **Make Sauce:** In a medium bowl, whisk together the cream of mushroom soup, cheddar cheese soup, milk, garlic powder, salt, and pepper until smooth.
4. **Layer 1:** Arrange half of the sliced potatoes in an even layer at the bottom of the prepared baking dish. Top with half of the ground beef mixture. Pour half of the creamy soup mixture over the beef, spreading it out to cover. Sprinkle with 1 cup of shredded cheddar cheese.
5. **Layer 2:** Repeat the layers: remaining potatoes, remaining beef, remaining soup mixture, and finally the remaining 1 cup of cheese.
6. **Bake Covered:** Cover the dish tightly with aluminum foil. Bake for 1 hour. (Covering is essential to steam the potatoes so they become tender).
7. **Bake Uncovered:** Remove the foil and bake for another 20–30 minutes, or until the potatoes are fork-tender and the cheese is bubbly and golden brown.
8. **Rest:** Let the casserole rest for 10–15 minutes before serving. This allows the sauce to thicken up so it doesn’t run when you slice it.
Notes
**Potato Slicing:** It is crucial to slice your potatoes thinly and evenly (about 1/8 to 1/4 inch thick). If they are too thick, they will take forever to cook. A mandoline slicer is the best tool for this.
**Soup Variations:** If you aren’t a fan of mushroom soup, you can use Cream of Chicken or Cream of Celery instead. The cheddar cheese soup adds a great color and flavor, but can be swapped for more cream soup if needed.
**Vegetables:** Feel free to add a layer of frozen peas, corn, or sliced carrots between the meat and cheese for a complete one-dish meal.
**Crispy Top:** If you like a crunch, broil the casserole for the last 2-3 minutes, but watch it closely so the cheese doesn’t burn.
- Prep Time: 20
- Cook Time: 90
- Category: Dinner
- Method: Baking
- Cuisine: American