Ingredients:

  • 1 lb (454g) ground beef (at least 80% lean)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • ½ tsp paprika
  • Salt and black pepper, to taste
  • 4-5 medium russet potatoes, thinly sliced (about 1/8-inch thick)
  • 1 (10.5 oz / 298g) can cream of mushroom soup (or cream of chicken soup)
  • ½ cup (120ml) milk (any kind works)
  • 1 ½ cups (170g) shredded cheddar cheese, divided
  • Butter or non-stick cooking spray, for greasing
  • Chopped fresh parsley, for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Brown ground beef in a skillet over medium heat with diced onion and garlic. Drain off any excess fat.
  3. Season the beef mixture with Worcestershire sauce, paprika, salt, and pepper.
  4. In a mixing bowl, combine cream of mushroom soup and milk until smooth.
  5. Layer half of the sliced potatoes in the bottom of the prepared dish.
  6. Spread half of the beef mixture over the potatoes.
  7. Pour half of the soup mixture evenly over the beef.
  8. Repeat layers: potatoes, beef, soup.
  9. Cover the dish tightly with foil. Bake for 45 minutes.
  10. Remove the foil and sprinkle the remaining cheddar cheese over the top. Bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the potatoes are fork-tender.
  11. Let the casserole rest for 5-10 minutes before serving. Garnish with chopped parsley, if desired.