Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Brown the ground beef in a large skillet over medium heat. Drain off any excess fat.
- Add the chopped onion to the skillet with the beef and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- In a bowl, mix the cream of mushroom soup, milk, salt, and pepper. Stir this mixture into the ground beef and onion mixture.
- In the prepared baking dish, layer half of the thinly sliced potatoes. Pour half of the beef mixture over the potatoes. Sprinkle with half of the 1 cup of cheddar cheese.
- Repeat the layers: remaining potatoes, remaining beef mixture, and the rest of the cheddar cheese.
- Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender when pierced with a fork and the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving.
Nutrition
Notes
For a richer flavor, substitute half of the milk with sour cream. If you prefer softer potatoes, you can microwave the slices for 3-4 minutes before layering them in the dish.