Description

Cozy, crowd-pleasing casserole with browned ground beef, thin-sliced potatoes, and a creamy sauce, baked under a bubbling cap of sharp cheddar until golden and irresistibly cheesy.

Ingredients

1 1/2 lb (680 g) ground beef (85–90% lean)

2 lb (900 g) russet or Yukon gold potatoes, thinly sliced (about 1/8 in / 3 mm)

1 medium yellow onion, diced

3 cloves garlic, minced

2 cans (10.5 oz/298 g each) condensed cream of mushroom soup (or cream of chicken)

1 cup (240 ml) milk

1/2 cup (120 ml) sour cream

2 cups (8 oz/225 g) shredded sharp cheddar cheese

1 tsp paprika, divided

1 tsp kosher salt, plus more to taste

1/2 tsp black pepper, plus more to taste

1 Tbsp butter or neutral oil, for greasing the dish

2 Tbsp chopped fresh parsley or sliced green onions, for garnish

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Instructions

Preheat oven to 190°C/375°F. Lightly grease a 23×33 cm (9×13 in) baking dish with butter or oil.
Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks, 5–7 minutes. Add diced onion and cook until softened, 3–4 minutes; stir in garlic for 30 seconds. Drain excess fat, then season with a pinch of paprika, salt, and pepper.
In a bowl, whisk together condensed soup, milk, sour cream, 1/2 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper until smooth.
Layer half the potatoes in the prepared dish, slightly overlapping; season lightly with salt and pepper. Spread half the beef over the potatoes, then drizzle half the sauce on top. Repeat with remaining potatoes, beef, and sauce.
Cover tightly with foil and bake 45–50 minutes, until the potatoes are nearly tender when pierced.
Remove foil, scatter cheddar evenly over the top, and bake 10–15 minutes more until the cheese is melted and bubbling. For extra browning, broil 1–2 minutes, watching closely.
Rest 10 minutes so the layers set. Garnish with parsley or green onions, slice into squares, and serve.

Notes

Timing/servings: Makes 6 hearty servings. Resting helps clean slices.

Loaded version: Stir in cooked crumbled bacon; top with extra cheddar, sour cream, and chives after baking.

Tex-Mex twist: Season beef with 1–2 tsp chili powder and 1 tsp ground cumin; swap in some pepper jack and add a handful of corn or black beans.

Lighter option: Use extra-lean beef and replace part of the soup with low-fat Greek yogurt.

No-can sauce: Make a quick béchamel (butter + flour + milk) and season with garlic/onion powder, salt, and pepper.

Slow cooker: Layer in a 5–6 qt crock; cook on Low 5–6 hours (until potatoes are tender), add cheese during last 10–15 minutes.

Potato tip: Slice about 3 mm (1/8 in). If thicker, parboil 5–7 minutes to ensure tenderness.

Storage: Refrigerate up to 4 days; freeze portions up to 2 months. Reheat covered at 175°C/350°F for 20–25 minutes or microwave slices in 60-second bursts. Add a splash of milk if dry.

Halal-friendly: Use halal-certified beef, soup, and cheese.

Prep Time: 20 minutes
Cook Time: 60–65 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of casserole
Calories: 680
Sugar: 5 g
Sodium: 1350 mg
Fat: 42 g
Saturated Fat: 19 g
Unsaturated Fat: 23 g
Trans Fat: 0.5 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 33 g
Cholesterol: 135 mg