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Ingredients:
– 1 lb ground beef
– 1 small onion, diced
– 2 cloves garlic, minced
– 4 medium potatoes, thinly sliced
– 1 can (10.5 oz) cream of mushroom soup
– 1/2 cup milk
– 1 cup shredded cheddar cheese
– 1 teaspoon paprika
– 1 teaspoon dried parsley
– Salt and pepper to taste
Directions:
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, cook the ground beef with the diced onion and minced garlic over medium heat until browned. Drain excess fat and season with salt and pepper.
3. In a bowl, mix together the cream of mushroom soup and milk until smooth.
4. Layer half of the potato slices in the prepared baking dish. Spread half of the ground beef mixture over the potatoes. Pour half of the soup mixture on top. Repeat the layers with the remaining ingredients.
5. Sprinkle shredded cheddar cheese evenly over the top. Dust with paprika and parsley for added flavor.
6. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
7. Let the casserole rest for 5 minutes before serving.
Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Kcal: 375 kcal per serving | Servings: 6 servings
