4–5 medium potatoes, thinly sliced (like scalloped)
1 (10 oz) can cream of mushroom soup (or cream of chicken)
½ cup milk
1 can (14.5 oz) diced tomatoes (drained) — optional
1 ½ cups shredded cheddar cheese (divided)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon dried parsley (optional)
Butter or oil for greasing
🔥 Directions
Preheat Oven → Set to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook the Beef → In a skillet, cook ground beef, onion, and garlic until browned. → Drain excess grease. → Season with salt, pepper, and paprika. → Stir in diced tomatoes if using.
Mix the Sauce → In a bowl, whisk together cream of mushroom soup and milk until smooth.
Assemble the Casserole
Layer half the sliced potatoes on the bottom of the dish.
Spread half the beef mixture on top.
Pour half the soup mixture over it.
Sprinkle with ½ cup cheese.
Repeat layers: potatoes → beef → soup → cheese.
Bake → Cover with foil and bake for 45 minutes. → Remove foil and bake another 20–25 minutes until potatoes are tender and cheese is bubbly and golden.
Rest & Serve → Let it cool for 10 minutes before serving so it sets nicely. → Sprinkle with parsley if desired.
💡 Optional Variations
Add frozen peas, corn, or green beans for color and flavor.
Use cream of celery soup for a lighter flavor.
For extra richness, mix in a little sour cream with the soup mixture.
