Ingredients
– 5 small russet potatoes peeled and thinly sliced
– 2 pounds lean ground beef
– 2 cans cream of mushroom soup
– 1 ½ cups whole milk
– Salt and pepper to taste
– 1 ½ cups shredded cheese (such as colby jack, cheddar, Monterey Jack, mozzarella, or pepper jack)
– non-stick cooking spray for the dish
Instructions
1-Preheat the oven to 350°F. This lower temp ensures even cooking without drying out.
2-Brown the beef: Cook 2 pounds lean ground beef in a skillet until browned, then drain excess fat. Season lightly.
3-Prep potatoes: Peel and thinly slice 5 small russet potatoes evenly. Even slices mean consistent cooking, a key tip!
4-Mix the sauce: Combine 2 cans cream of mushroom soup with 1 ½ cups whole milk, salt, and pepper to taste.
5-Assemble layers: Spray a 9×13-inch baking dish with non-stick spray. Alternate layers of potatoes, browned beef, soup mixture, and cheese, ending with cheese on top.
6-Bake covered: Cover with foil and bake for 1 hour.
7-Finish baking: Uncover and bake another 30 minutes until potatoes are fork-tender and top is golden.
8-Rest and serve: Let sit 10 minutes before digging in. Top with sour cream, avocado, or salsa if you like.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Slice potatoes evenly (about 1/4 inch thick) for consistent cooking throughout the casserole
🧀 Experiment with different cheese combinations or substitute ground turkey for a lighter version
⏰ Make this casserole ahead of time and refrigerate before baking – just add 10-15 minutes to the initial covered baking time
- Prep Time: 10 minutes
- Resting time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 8 ounces
- Calories: 331
- Sugar: 2
- Sodium: 624
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 28
- Cholesterol: 78