Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or olive oil.
2. Cook the Beef
In a large skillet, heat olive oil over medium heat. Add ground beef, onion, and garlic. Cook until browned (5-7 minutes). Drain excess fat. Season with salt, pepper, and paprika (if using).
3. Prep the Potatoes
While the beef cooks, peel and thinly slice potatoes (about 1/4 inch thick).
4. Assemble the Casserole
Layer half the potatoes in the dish. Top with the beef mixture, then the remaining potatoes.
5. Make the Sauce
Whisk together cream of mushroom soup and milk. Stir in thyme (if using). Pour over the potatoes and beef.
6. Bake
Cover with foil and bake for 45 minutes. Remove foil, sprinkle with cheese, and bake another 15-20 minutes, or until cheese is melted and bubbly.
7. Cool & Serve
Cool for 10 minutes before serving. Garnish with parsley (optional).
Cooking Notes
- Potato Thickness: Evenly sliced potatoes cook more evenly.
- Soup Swap: Substitute cream of chicken or celery soup.
- Extra Veggies: Add bell peppers, carrots, or peas.
Variations
- Cheesy Ranch: Add ranch seasoning mix to the beef and use Monterey Jack cheese.
- Bacon Boost: Top with crumbled cooked bacon before the cheese.
- Herbed Potatoes: Add fresh rosemary or thyme to the potatoes.
Frequently Asked Questions (FAQs)
Can I make this ahead?
Yes! Assemble up to 24 hours in advance, cover, and refrigerate. Let it come to room temperature before baking.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I freeze it?
Yes! Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight before reheating.
What to serve with it?
A fresh salad, steamed vegetables, crusty bread, or a dollop of sour cream are great sides.
This Meat and Potato Casserole is a guaranteed crowd-pleaser! Enjoy the cozy comfort and delicious flavors.
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