Ingredients
Method
Prep and Preheat
- Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish with olive oil or butter.
Cook the Beef Mixture
- In a large skillet over medium heat, brown the ground beef with the diced onion until the beef is fully cooked and the onion is translucent. Drain off any excess fat.
- Stir in the minced garlic, salt, black pepper, and paprika. Cook for another minute until fragrant, then remove from heat.
Make the Sauce
- In a medium bowl, whisk together the cream of mushroom soup and milk until smooth and well combined.
Assemble the Casserole
- Spread half of the sliced potatoes evenly over the bottom of the prepared baking dish.
- Top the potatoes with half of the beef mixture, spreading it out evenly.
- Pour half of the soup mixture over the beef layer, then sprinkle with 1 cup of the shredded cheddar cheese.
- Repeat the layers: remaining potatoes, remaining beef, remaining soup mixture, and finish with the remaining cheddar cheese and all of the mozzarella.
Bake and Serve
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for another 15-20 minutes, until the potatoes are tender and the cheese is bubbly and golden brown.
- Let the casserole rest for 5 minutes before serving. It pairs wonderfully with a crisp green salad or steamed vegetables.
Nutrition
Notes
For a lighter version, use ground turkey or chicken instead of beef. Substitute cream of mushroom with cream of chicken if preferred. Store leftovers in an airtight container in the fridge for up to 3 days. To make ahead, assemble the casserole (without baking), cover, and refrigerate for up to 24 hours; add 10 minutes to the covered baking time. Avoid over-browning the beef initially, as it will cook further in the oven. For extra flavor, add a pinch of smoked paprika or dried thyme to the beef mixture.