Prep time: 15 mins | Cook time: 45–55 mins | Servings: 6
Ingredients
- The Base: 1.5 lbs lean ground beef.
- The Potatoes: 4–5 large Russet or Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds.
- The Creamy Sauce:
- 1 can (10.5 oz) condensed cream of mushroom or cream of onion soup.
- 1/2 cup milk.
- 1/2 cup sour cream.
- The Cheese: 2 cups shredded sharp cheddar or a mozzarella blend.
- The Aromatics:
- 1 small onion, finely diced.
- 2 cloves garlic, minced.
- Seasoning: 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
Instructions
- Brown the Meat: In a large skillet over medium-high heat, cook the ground beef with the diced onions and garlic until the meat is browned and the onions are soft. Drain any excess grease.
- Whisk Sauce: In a medium bowl, whisk together the condensed soup, milk, sour cream, salt, and pepper until smooth.
- Layer:
- Grease a 9×13 inch baking dish.
- Place half of the sliced potatoes in an even layer at the bottom.
- Top with the cooked ground beef mixture.
- Pour half of the creamy sauce over the beef.
- Add the remaining potatoes as a final layer.
- Cover and Bake: Pour the rest of the sauce over the top. Cover the dish tightly with foil and bake at 375°F for 40 minutes or until the potatoes are tender.
- Add Cheese: Remove the foil and sprinkle the shredded cheese and paprika evenly over the top.
- Final Melt: Return to the oven uncovered for 10–15 minutes until the cheese is melted, bubbly, and starting to turn golden brown.
- Rest: Let the casserole sit for 5–10 minutes before serving to allow the sauce to set.