Description
A comforting and hearty one-pan casserole made with ground beef, thinly sliced potatoes, creamy soups, and melted cheese. Perfect for busy weeknights or cozy dinners.
Ingredients
- 1 lb ground beef
- 1 cup diced onion
- 1 Tbsp minced garlic
- 1 tsp salt
- 1 tsp black pepper
- 5 medium potatoes, thinly sliced
- 1 can (10.7 oz) condensed cream of mushroom soup
- 1 can (10.7 oz) condensed cream of chicken soup
- 1 can (12 oz) evaporated milk
- ½ cup milk
- 2 cups shredded cheese
- Cooking spray
Instructions
- Preheat the oven to 375 °F and grease a 9×13‑inch baking dish with cooking spray.
- In a large skillet, cook the ground beef with onion and garlic until the beef is no longer pink. Drain off excess fat, then season with salt and pepper.
- Layer half the sliced potatoes evenly in the baking dish, followed by half of the beef mixture.
- In a bowl, whisk together both soups, evaporated milk, and regular milk until smooth. Pour half of this mixture over the beef and sprinkle with half the cheese.
- Repeat the layers: remaining potatoes, beef, soup mixture, and finally the rest of the cheese.
- Cover the casserole with foil (tent it so it doesn’t stick to the cheese) and bake for 1 hour.
- Remove the foil and bake another 30 minutes until the cheese is bubbly and golden.
- Let it rest for about 10 minutes before slicing to help it set.
Notes
- Add veggies like zucchini or mushrooms for more nutrition.
- Use gluten-free soups for a gluten-free version.
- Replace potatoes with cauliflower or zucchini for a low-carb option.
- Add red pepper flakes or jalapeños for a spicy variation.
- Leftovers keep 3–4 days in the fridge or 3 months in the freezer.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 450
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
