Cheesy Ground Beef & Potato Casserole

Ingredients

• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional, for warmth)
• 4 medium russet potatoes, thinly sliced (about ⅛ inch thick)
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
• ½ cup milk
• 2 cups shredded cheddar cheese (divided)
• ½ cup sour cream (optional, for creaminess)
• 2 tbsp butter, melted
• Fresh parsley or chives, for garnish

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook the beef:
   • In a large skillet, brown the ground beef with onion and garlic over medium heat until beef is no longer pink.
   • Drain excess fat. Season with salt, pepper, and paprika.
3. Prepare sauce:
   • In a bowl, whisk together the cream of mushroom soup, milk, and sour cream (if using).
4. Assemble casserole:
   • Layer half of the sliced potatoes in the baking dish.
   • Spread half of the cooked ground beef mixture on top.
   • Pour half of the soup mixture over the beef.
   • Sprinkle with 1 cup of cheddar cheese.
   • Repeat with remaining potatoes, beef, sauce, and top with remaining cheese.
5. Bake:
   • Cover with foil and bake for 60 minutes.
   • Remove foil and bake an additional 15–20 minutes, until potatoes are tender and cheese is bubbly golden.
6. Serve:
   • Let sit for 5 minutes before slicing. Garnish with parsley or chives.

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Tips & Variations

• Swap cheddar for Monterey Jack, Colby, or mozzarella for a different flavor.
• Add a layer of sautéed mushrooms or spinach between the potatoes for extra veggies.
• For a Tex-Mex twist, season the beef with taco seasoning and top with salsa after baking.