Cheesy Ground Beef and Potato Casserole

Ingredience

1 lb ground beef

4 medium potatoes, peeled and thinly sliced

1 small onion, diced

1 can (10.5 oz) cream of mushroom soup (For extra creaminess, add cream cheese or a second can of soup (like cream of chicken)).

1 cup sour cream

1 cup shredded cheddar cheese

1/2 cup milk

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1 tbsp olive oil (for greasing)

1/2 cup breadcrumbs (optional, for topping)

Pokyny

1. Preheat the Oven:

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.

2. Cook the Ground Beef:

In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks.

Drain excess fat, add diced onion, and cook for 2–3 minutes until softened. Set aside.

3. Prepare the Sauce:

In a bowl, mix together cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.

4. Assemble the Casserole:

Layer half of the sliced potatoes on the bottom of the baking dish.

Top with half of the beef mixture.

Pour half of the sauce over the beef and sprinkle with half of the cheese.

Repeat the layers with the remaining potatoes, beef, sauce, and cheese.

5. Bake:

Cover with aluminum foil and bake for 45 minutes.

Remove foil, sprinkle breadcrumbs (if using) and extra cheese on top, and bake uncovered for 10–15 minutes, until potatoes are tender and cheese is bubbly and golden.

6. Serve:

Let the casserole rest for 5 minutes before serving.