Ingredients
Scale
- 1 lb (450g) ground beef
- 4 large potatoes, sliced thin
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Slice potatoes thinly and prepare diced onion and minced garlic.
- In a large skillet, heat oil over medium heat. Cook onions until translucent, add garlic, then ground beef; cook until browned. Season with salt, pepper, and paprika. Drain excess fat.
- Mix cream of mushroom soup, milk, salt, and pepper in a bowl. In a greased baking dish, layer sliced potatoes, half of the cooked ground beef, then some of the soup mixture. Repeat layers and finish with a layer of potatoes topped with remaining soup mixture and cheese.
- Cover with foil and bake for 45 minutes. Remove foil, continue baking for 10-15 minutes until cheese is bubbly and golden. Garnish with parsley and serve hot.
Notes
- Ensure potatoes are sliced thin for even cooking. You can add vegetables like carrots or peas for extra nutrition. For a spicier flavor, sprinkle more paprika or add chopped jalapeños. Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg