Ingredients
Scale
- 1.5 lbs Ground Beef
- 2 lbs Potatoes, peeled and sliced
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 (10.75 oz) can Condensed Cream of Mushroom Soup
- 1/2 cup Milk
- 1/4 cup Shredded Cheddar Cheese
- 1 tsp Dried Thyme
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Step 2: Brown the ground beef in a large skillet over medium heat. Drain off any excess grease. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
- Step 3: In a large bowl, combine the cooked ground beef mixture, sliced potatoes, cream of mushroom soup, milk, and thyme. Mix well to ensure the potatoes are coated.
- Step 4: Pour the mixture into the prepared baking dish, spreading it evenly.
- Step 5: Cover the dish with aluminum foil and bake for 45 minutes.
- Step 6: Remove the foil and sprinkle the shredded cheddar cheese over the top. Bake for an additional 15 minutes, or until the potatoes are tender and the cheese is melted and bubbly. Let stand for 10 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, add a splash of milk or beef broth to keep it moist and cover with foil until warmed through.
- Serve with a dollop of sour cream and a sprinkle of fresh parsley for added flavor and freshness.
- To prevent sticking, try layering a thin coating of cooking spray under the greased baking dish, ensuring easy serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American