Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Cook the Beef
In a large skillet, heat olive oil over medium heat. Add ground beef, onion, and garlic. Cook until browned (5-7 minutes). Drain excess fat. Season with salt, pepper, and paprika.
3. Prep the Potatoes
Peel and thinly slice potatoes (about 1/4 inch thick).
4. Assemble the Casserole
Layer half the potatoes in the dish. Top with the beef mixture, then the remaining potatoes.
5. Make the Sauce
Whisk together cream of mushroom soup and milk. Stir in thyme (if using). Pour over potatoes and beef.
6. Bake
Cover with foil and bake for 45 minutes. Remove foil, add cheese, and bake for another 15-20 minutes, or until cheese is bubbly and golden.
7. Cool & Serve
Cool for 10 minutes before serving. Garnish with parsley (optional).
Cooking Notes
- Evenly slice potatoes for even cooking.
- Substitute cream of chicken or celery soup for mushroom.
- Add veggies like bell peppers, carrots, or peas.
Variations
- Cheesy Ranch: Add ranch seasoning mix to beef and use Monterey Jack cheese.
- Bacon Upgrade: Add crumbled bacon before cheese.
- Herbed Potatoes: Add fresh rosemary or thyme to potatoes.
Frequently Asked Questions (FAQs)
Can I make this ahead?
Yes! Assemble up to 24 hours in advance, refrigerate, and let it reach room temperature before baking.
How to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I freeze it?
Yes! Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight before reheating.
What to serve with it?
A fresh salad, steamed veggies, crusty bread, or a dollop of sour cream!
This Meat and Potato Casserole is a guaranteed crowd-pleaser! Enjoy!
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