Ingredients
- 1 ½ lbs ground beef (or ground turkey)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 5 – 6 medium russet potatoes (thinly sliced about 1/8 inch)
- 2 cups shredded cheddar cheese (divided)
- 1 cup shredded mozzarella (optional, for extra meltiness)
- 1 10.5 oz can cream of mushroom soup (or cream of chicken)
- 1 cup milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- 1 tbsp olive oil or butter (for greasing the dish)
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Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet, brown ground beef with onion until fully cooked. Drain excess fat. Stir in garlic, salt, pepper, and paprika.
- In a bowl, whisk together cream of mushroom soup and milk until smooth.
- Layer half the sliced potatoes on the bottom of the baking dish, overlapping them slightly.
- Spread half the beef mixture over the potatoes and press down gently.
- Pour half the sauce over the beef and sprinkle with 1 cup of cheddar cheese.
- Repeat layers with remaining potatoes, beef, sauce, and finish with the rest of the cheddar and mozzarella.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15-20 minutes, until potatoes are tender and cheese is bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- For best results, drain excess fat from the beef and let the casserole rest before slicing.