Ingredients
Scale
- 1 pound ground beef
- 1 large onion, chopped
- 2 pounds potatoes, peeled and diced
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Brown the ground beef in a large skillet over medium-high heat. Add chopped onion until the beef is cooked and the onion softens. Drain excess fat.
- Peel and dice the potatoes, then mix them with salt and pepper in a bowl.
- Preheat the oven to 375°F (190°C). Layer the seasoned potatoes in a 9×13 inch baking dish, followed by the ground beef mixture. Whisk the soup and milk together, then pour over the layers.
- Cover with foil and bake for 45 minutes. Remove foil, sprinkle cheese on top, and bake for another 15 minutes until cheese is melted and potatoes are tender.
Notes
- Use Yukon Gold or Russet potatoes for best texture.
- Dice potatoes uniformly for even cooking.
- Add vegetables like bell peppers or peas for extra flavor.
- For creaminess, use sour cream or cream cheese.
- Let the casserole rest a few minutes before serving for better flavor melding.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg