Ingredients:
1 1/2 pounds of ground beef
4 large russet potatoes, peeled and thinly sliced
1 medium onion, chopped
2 cups of shredded cheddar cheese
1 can (10.75 oz) of condensed cream of mushroom soup
3/4 cup of milk
1 teaspoon of garlic powder
1 teaspoon of paprika
Salt and pepper to taste
2 tablespoons of olive oil
Fresh parsley, chopped for garnish
Related Recipes:
Directions:
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with a bit of the olive oil.
2. In a large skillet over medium heat, brown the ground beef with the chopped onion until the beef is no longer pink and the onions are soft. Drain any excess fat.
3. Season the beef mixture with salt, pepper, garlic powder, and paprika, then spread half of the mixture evenly over the bottom of the prepared baking dish.
4. Layer half of the potato slices over the beef, then sprinkle with one cup of cheddar cheese. Repeat layers with the remaining beef and potatoes.
5. In a small bowl, whisk together the condensed soup and milk until well combined. Pour this mixture over the potato layers, ensuring it seeps down into the casserole.
6. Cover the baking dish with aluminum foil and bake for 1 hour.
7. Remove the foil, sprinkle the remaining cheese over the top, and bake, uncovered, for an additional 20-30 minutes or until the cheese is bubbly and the potatoes are tender.
8. Let the casserole stand for 10 minutes before serving. Garnish with fresh parsley for a pop of color.
FAQs
1. Can I use a different type of meat instead of ground beef? Yes, you can substitute ground beef with ground turkey, chicken, or even a meatless alternative for a vegetarian option. Keep in mind that cooking times may vary slightly, and you may need to adjust seasonings to complement the substitute.
2. How can I make this casserole ahead of time? To make this casserole ahead of time, follow the recipe steps up to step 6, where you cover the baking dish with aluminum foil. Instead of baking, refrigerate the prepared casserole. When ready to bake, you might need to add an extra 10-15 minutes to the baking time since you’ll be starting from a colder temperature.
3. Can I use fresh mushrooms instead of cream of mushroom soup? Yes, you can use fresh mushrooms. Sauté about 8 ounces of sliced mushrooms with the onions and beef. For the creamy component, mix 1 cup of heavy cream or a mixture of broth and flour to thicken, and adjust the seasoning. This alternative may change the flavor and consistency slightly but offers a fresher take on the recipe.
4. Is it possible to make this casserole dairy-free? To make this casserole dairy-free, substitute the cheddar cheese with a dairy-free cheese alternative that melts well. For the condensed cream of mushroom soup, look for a dairy-free alternative or make a roux with dairy-free butter and flour, then add vegetable broth and chopped mushrooms to mimic the soup’s consistency and flavor. Use a dairy-free milk alternative for mixing with the soup substitute.