Ingredients
Scale
- 1 pound lean ground beef
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ¾ cup milk
- ½ cup chopped onion
- salt and ground black pepper to taste
- 3 cups peeled and thinly sliced potatoes
- 1 cup shredded Cheddar cheese
Instructions
- Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Mix condensed soup, milk, onion, salt, and pepper in a medium bowl until combined.
- Alternately layer the potatoes, soup mixture, and browned ground beef in a 2-quart baking dish. Cover the dish tightly with foil.
- Bake in the preheated oven until potatoes are tender, about 1 to 1 ½ hours.
- Remove foil, sprinkle Cheddar cheese on top, and continue baking until cheese is melted and bubbly, 5 to 10 minutes.
- Serve and enjoy.
Notes
- You do not need to pre-cook the potatoes.
- Browning the beef first ensures better flavor.
- Russet or Yukon Gold potatoes work best.
- Covering with foil prevents the casserole from drying out.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg