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Instructions
Cook the Beef
- In a large skillet, cook ground beef with onion and garlic over medium heat until browned.
- Drain excess fat and season with salt and pepper.
Prepare the Sauce
- In a bowl, whisk together cream of mushroom soup, milk, paprika, and melted butter until smooth.
Assemble the Casserole
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Layer half the potatoes on the bottom of the dish.
- Spread half the beef mixture over the potatoes.
- Pour half the sauce over the top, then sprinkle with 1 cup of cheese.
- Repeat layers with remaining potatoes, beef, sauce, and finish with cheese.
Bake
- Cover with foil and bake for 60 minutes.
- Remove foil and bake an additional 15–20 minutes, until potatoes are tender and cheese is bubbly.
Serving Suggestions
- Serve with a side of green beans, steamed broccoli, or a fresh garden salad.
- Add a drizzle of hot sauce for extra kick.
- Great as a make-ahead meal — just reheat when ready!
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze portions for up to 2 months.
- Reheat in the oven at 350°F until warmed through.
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