Ingredients:
1 lb ground beef
1 onion, chopped
3 cloves garlic, minced
4 cups thinly sliced potatoes
1 can (10.75 oz) condensed cream of mushroom soup
1/4 cup milk
1 1/2 cups shredded cheddar cheese
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)
Directions:
1. Preheat your oven to 350°F (175°C).
2. In a large skillet, cook the ground beef over medium heat until it’s no longer pink. Drain any excess fat.
3. Add the chopped onion and minced garlic to the skillet, and sauté until they become translucent.
4. Layer half of the sliced potatoes in a greased 9×13-inch baking dish.
5. Sprinkle with salt and pepper to taste.
6. Spread the cooked ground beef mixture over the potatoes.
7. Layer the remaining potatoes on top of the beef.
8. In a separate bowl, mix the condensed cream of mushroom soup and milk until smooth. Pour this mixture evenly over the casserole.
9. Cover the baking dish with aluminum foil and bake for 1 hour.
10. Remove the foil, top with shredded cheddar cheese, and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
11. Garnish with chopped fresh parsley, if desired, and serve hot.
Prep Time: 15 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 1 hour 35 minutes
Kcal: 320 kcal | Servings: 6 servings
