Instructions
1. Preheat & Prepare
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or olive oil.
2. Cook the Beef
In a large skillet, heat olive oil over medium heat. Add ground beef, onion, and garlic. Cook until browned and onion is softened (5-7 minutes). Drain excess fat. Season with salt, pepper, and paprika (if using).
3. Prepare the Potatoes
Peel and thinly slice potatoes (about 1/4 inch thick). Set aside.
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, sprinkle with cheese, and bake for another 15-20 minutes, or until cheese is melted and bubbly.
7. Cool & Serve
Let cool for 10 minutes before serving. Garnish with parsley (optional).
Cooking Notes
- Potato Thickness: Evenly sliced potatoes ensure even cooking.
- Soup Swap: Cream of chicken or celery soup can be substituted.
- Extra Veggies: Add bell peppers, carrots, or peas for extra nutrition.
Variations
- Cheesy Ranch: Add ranch seasoning mix to the beef and use Monterey Jack cheese.
- Bacon Boost: Add crumbled cooked bacon before the cheese.
- Herbed Potatoes: Mix fresh rosemary or thyme into the potatoes.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! Assemble up to 24 hours ahead, cover, and refrigerate. Let it reach room temperature (20-30 minutes) before baking.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in the 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?
Pairs well with a green salad, steamed vegetables, crusty bread, or a dollop of sour cream.
This Meat and Potato Casserole is a guaranteed crowd-pleaser! Enjoy the delicious comfort!
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