Ingredients
Scale
- 1.5 lbs Ground Beef
- 2 lbs Potatoes, peeled and sliced
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 (10.75 oz) can Condensed Cream of Mushroom Soup
- 1/2 cup Milk
- 1/2 cup Shredded Cheddar Cheese
- 1 tbsp Olive Oil
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Heat olive oil in a large skillet over medium heat. Add ground beef and onion and cook until beef is browned and onion is softened. Drain off any excess grease.
- Step 3: Stir in minced garlic and cook for 1 minute more. Then stir in the condensed cream of mushroom soup and milk until well combined. Season with salt and pepper to taste.
- Step 4: Layer half of the sliced potatoes in the prepared baking dish. Pour the beef mixture evenly over the potatoes. Top with the remaining potato slices.
- Step 5: Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and sprinkle with shredded cheddar cheese.
- Step 6: Bake for another 15 minutes, or until the cheese is melted and bubbly and the potatoes are tender. Let stand for 10 minutes before serving.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, ensuring it's fully cooled first.
- For best reheating, add a splash of milk or broth to the bake before warming in the oven to prevent it from drying out.
- Serve this comforting bake with a side of steamed green beans or a crisp garden salad to add some freshness.
- For extra flavor, consider browning the potatoes lightly in the skillet before layering to add a nutty note and help them cook more evenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American