Scale

1½ lbs ground beef

Salt and black pepper, to taste

1 small onion, diced

2 cloves garlic, minced

4 cups potatoes, thinly sliced

1 (10.5 oz) can cream of mushroom soup

1 cup milk

1½ cups shredded cheddar cheese

Optional add-ins:

Frozen peas or corn

Paprika for topping

Fresh parsley

1. Preheat oven to 350°F (175°C).

2. Brown ground beef in a skillet with onion until fully cooked; drain excess grease.

3. Season beef with salt and pepper and stir in garlic.

4. In a bowl, whisk cream of mushroom soup and milk until smooth.

5. Grease a baking dish.

6. Layer half of the sliced potatoes in the dish.

7. Top with half of the beef mixture, then pour half of the soup mixture over top.

8. Repeat layers and finish with shredded cheese.

9. Cover with foil and bake for 60 minutes.

10. Uncover and bake an additional 15–20 minutes until bubbly and golden.

11. Let rest 10 minutes before serving.

• Slice potatoes thinly for even cooking.

• Swap ground beef for ground turkey if desired.

• Leftovers taste even better the next day.

Keywords: amish country casserole, ground beef potato casserole, old fashioned casserole