This is one of the best comfort casseroles — creamy, cheesy, and perfect for a busy weeknight. Simple ingredients, big flavor, and very filling.
Ingredients
1 lb (450 g) ground beef
4–5 medium potatoes, thinly sliced
1 small onion, finely chopped
2 cups shredded cheddar cheese
1 can (10.5 oz / 300 g) cream of mushroom soup
1/2 cup milk
2 cloves garlic, minced (optional)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon dried thyme or oregano (optional)
1 tablespoon oil or butter for cooking
Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 180°C (350°F). Grease a medium baking dish with butter or oil.
- In a skillet over medium heat, add oil and cook the chopped onion until soft. Add ground beef and cook until browned. Drain excess fat. Add garlic, salt, pepper, paprika, and thyme. Stir well and remove from heat.
- In a bowl, mix cream of mushroom soup with milk until smooth and creamy.
- Layer the casserole:
First layer: half of the sliced potatoes
Second layer: half of the cooked beef mixture
Third layer: pour half of the soup mixture
Fourth layer: sprinkle 1 cup cheddar cheese
Repeat layers with remaining potatoes, beef, soup mixture, and finish with the rest of the cheese on top.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake another 15–20 minutes until potatoes are tender and cheese is golden and bubbly.
- Let rest 5–10 minutes before serving. Garnish with parsley if desired.
Serving Suggestions
Serve hot with green salad, steamed vegetables, or crusty bread.
Variations
You can add sliced mushrooms, peas, or corn for extra flavor.
Use mozzarella or a cheese blend instead of cheddar.
Swap cream of mushroom soup with cream of chicken soup.
Storage
Keeps well in the fridge up to 3 days. Reheat in oven or microwave.