IngredientsFor the Meat Layer1 lb ground beef1 small onion, diced2 cloves garlic, minced1 teaspoon salt½ teaspoon black pepper1 teaspoon paprika1 teaspoon Italian seasoningFor the Potato Layer4 medium potatoes, peeled and thinly sliced1 teaspoon salt½ teaspoon black pepper½ teaspoon garlic powderFor the Sauce1 (10.5 oz) can cream of mushroom or cream of chicken soup½ cup milk½ cup sour creamFor the Topping1½ cups shredded cheddar cheese2 tablespoons chopped parsley (optional)InstructionsPreheat the OvenPreheat your oven to 375°F (190°C).Grease a 9×13-inch baking dish.Cook the Ground BeefIn a skillet over medium heat, cook ground beef until browned.Add diced onion and garlic; sauté 2–3 minutes.Season with salt, pepper, paprika, and Italian seasoning.Drain excess grease and set aside.Prepare the SauceIn a small bowl, whisk together the condensed soup, milk, and sour cream until smooth.Layer the CasseroleIn the baking dish, place half of the sliced potatoes in an even layer.Sprinkle lightly with salt, pepper, and garlic powder.Spread half of the cooked beef mixture over the potatoes.Drizzle with half of the sauce.Repeat: potatoes → beef → sauce.BakeCover with foil and bake for 55–65 minutes, or until potatoes are tender.Add the CheeseRemove foil, sprinkle cheddar cheese over the top, and bake uncovered for another 10–15 minutes, until melted and bubbly.ServeLet rest 5 minutes. Garnish with parsley if desired. Serve warm.TipsAdd sliced mushrooms or corn for extra flavor.Yukon gold or russet potatoes work best.For a richer casserole, stir ½ cup shredded cheese directly into the sauce.Leftovers reheat well in the oven or air fryer.
Meat & Potato Casserole
