Ingredients
Scale
- 1 pound ground beef
- 4 large potatoes, sliced thin
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup (10.5 oz)
- 1/2 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Begin by slicing the potatoes thinly to ensure even cooking. Chop the onion and mince the garlic. Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula. Add the chopped onion and garlic and cook until fragrant. Season with salt, pepper, and thyme. Drain excess fat and set aside.
- In a mixing bowl, combine the cream of mushroom soup, milk, and a pinch of salt and pepper to create a creamy sauce. Spread a thin layer of this mixture at the bottom of a baking dish. Layer half of the sliced potatoes on top, followed by the cooked ground beef. Cover with the remaining potatoes and pour the rest of the sauce evenly over the top.
- Place the dish in the preheated oven and bake for about 45-50 minutes, or until the potatoes are tender. About 10 minutes before the end, sprinkle the shredded cheddar cheese evenly over the casserole and return to the oven until bubbly and golden.
Notes
- You can substitute ground turkey or chicken for a leaner version.
- Add vegetables like peas, carrots, or corn for extra nutrition.
- Use sweet potatoes instead of regular potatoes for a different flavor profile.
- Make it dairy-free by using plant-based cheese and milk substitutes.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
- Diet: Contains Meat
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal Kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg
