Ingredients You’ll Need
(Serves 6–8)
For the Base:
1½–2 lbs ground beef (80/20 for best flavor)
1 medium onion, diced
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp paprika (optional, for smokiness)
For the Potatoes:
4 cups thinly sliced potatoes (about 4 medium russets or Yukon Golds)
→ Peel if desired, but skin-on adds texture and nutrients
For the Creamy Layer:
1 (10.5 oz) can cream of mushroom soup (or cream of celery)
1 cup sour cream (or plain Greek yogurt)
½ cup milk (or broth)
For the Cheese Topping:
2 cups shredded cheddar cheese (sharp or mild)
½ cup shredded mozzarella (for extra melt)
Optional: ¼ cup grated Parmesan for crisp topping
Optional Add-Ins:
Diced bell peppers
Frozen corn or peas
Cooked bacon bits
Dash of hot sauce or Worcestershire
Step-by-Step Instructions
1. Brown the Beef
In a skillet over medium heat, cook ground beef + onion until browned.
Drain excess fat.
Stir in garlic, salt, pepper, and paprika. Set aside.
2. Prep Potatoes
Thinly slice potatoes (⅛–¼ inch thick).
Option A (Softer casserole): Parboil slices 5 mins, then drain.
Option B (Easier): Use raw slices—they’ll soften while baking.
3. Make the Sauce
In a bowl, mix cream of mushroom soup + sour cream + milk until smooth.
4. Assemble the Casserole
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Layer in this order:
→ Half the potatoes
→ All the beef mixture
→ Remaining potatoes
Pour cream sauce evenly over top (it will seep down).
Sprinkle cheddar + mozzarella on top.
5. Bake Until Golden
Cover with foil; bake 45 minutes.
Uncover; bake 15–20 minutes more until bubbly and potatoes are tender.
Optional: Broil 2–3 mins for extra browning.
🍽️ Rest 10 minutes before serving—sauce will thicken.
Serving Suggestions
Classic pairing: Buttered green beans or steamed broccoli
Hearty side: Garlic bread or cornbread
Kid-friendly: Top with extra cheese and serve with applesauce
Leftovers: Reheat beautifully—just add a splash of milk
Pro Tips for Success
Don’t skip draining beef fat—it makes the casserole greasy.
Slice potatoes evenly—use a mandoline for consistency.
Make ahead: Assemble unbaked; refrigerate overnight. Add 10–15 mins to bake time.
Freeze: Bake, cool, then freeze whole casserole. Thaw overnight, reheat covered at 350°F.
FAQs: Your Questions, Answered
