Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 medium russet potatoes, thinly sliced
- 1 (10.5 oz) can cream of mushroom soup
- ½ cup milk
- ½ cup sour cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup crushed Ritz crackers or breadcrumbs (optional)
- 1 tbsp butter, melted (if using crackers)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
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Preheat Oven & Prepare Ingredients:
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
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Cook the Beef:
- In a large skillet over medium heat, cook ground beef until browned.
- Add diced onion and garlic, and sauté for 2-3 minutes.
- Drain excess grease if needed.
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Make the Sauce:
- In a bowl, mix cream of mushroom soup, milk, sour cream, salt, black pepper, paprika, and garlic powder.
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Assemble the Casserole:
- Layer half of the sliced potatoes in the baking dish.
- Spread half of the cooked beef mixture on top.
- Pour half of the soup mixture over the beef.
- Sprinkle half of the shredded cheddar cheese.
- Repeat layers with remaining potatoes, beef, soup mixture, and cheddar cheese.
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Bake the Casserole:
- Cover with foil and bake for 45 minutes.
- Remove foil, sprinkle mozzarella cheese and crushed crackers (if using) on top.
- Drizzle melted butter over the crackers.
- Bake uncovered for another 15-20 minutes until golden brown and bubbly.
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Serve & Enjoy:
- Let the casserole cool for 5 minutes before serving.
- Garnish with fresh parsley.
Serving Suggestions:
- Serve with a side salad or steamed vegetables.
- Add crispy bacon bits for extra flavor.