Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 3-4 medium potatoes thinly sliced
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 can 10.5 oz condensed cream of mushroom soup (or cream of chicken)
- 1/2 cup milk
- 1/2 cup sour cream
- Paprika or dried herbs optional, for seasoning
Instructions
Preheat the Oven and Prepare the Ingredients:
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Preheat your oven to 350°F (175°C).
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Peel (if desired) and thinly slice the potatoes. Set aside.
Cook the Ground Beef:
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In a skillet over medium heat, cook the ground beef and onion until the meat is browned and the onion is soft. Drain any excess fat.
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Season with salt and pepper to taste.
Prepare the Creamy Sauce:
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In a bowl, mix together the condensed soup, milk, and sour cream until smooth.
Assemble the Casserole:
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In a greased 9×13 inch baking dish, layer half of the sliced potatoes.
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Spread half of the cooked ground beef over the potatoes.
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Pour half of the creamy sauce over the beef and potatoes.
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Repeat the layers with the remaining potatoes, beef, and sauce.
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Sprinkle the top with shredded cheddar cheese and a dash of paprika or dried herbs if using.
Bake:
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Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.
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Remove the foil and bake for an additional 20-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
Serve:
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Let the casserole cool for a few minutes before serving to allow it to set for easier slicing.
