Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 medium potatoes, peeled and thinly sliced
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C).
- Step 2: In a large skillet, brown ground beef over medium heat; drain off any excess grease. Stir in the chopped onion and cook until softened.
- Step 3: In a medium bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper.
- Step 4: In a greased 9×13 inch baking dish, layer half of the sliced potatoes. Top with the ground beef mixture, then spread the soup mixture evenly over the beef.
- Step 5: Layer the remaining potato slices on top.
- Step 6: Cover the baking dish with aluminum foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and lightly browned.
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 to the casserole before microwaving to keep it moist.
- Serve this comforting casserole with a side of steamed green beans or a crisp side salad for a complete meal.
- For extra flavor, try browning the ground beef with a tablespoon of Worcestershire sauce before adding the onion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American