Ingredients
Scale
- 1 lb ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups cubed potatoes (about 2 lbs)
- 1 cup shredded cheddar cheese
Instructions
- Step 1: Preheat oven to 375°F (190°C). Brown ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Step 2: Add chopped onion and minced garlic to the skillet with the browned ground beef. Cook until the onion is softened, about 5 minutes.
- Step 3: Stir in cream of mushroom soup, milk, thyme, salt, and pepper. Bring to a simmer and cook for 2 minutes, stirring occasionally.
- Step 4: In a greased 9×13 inch baking dish, layer half of the cubed potatoes. Pour the beef mixture evenly over the potatoes. Top with the remaining potatoes.
- Step 5: Bake for 30-35 minutes, or until the potatoes are tender and the casserole is heated through. Sprinkle with shredded cheddar cheese during the last 5 minutes of baking.
- Step 6: Let stand for 10 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for optimal temperature and texture.
- Serve with a side of steamed green beans for a balanced and delicious meal.
- For extra flavor, consider adding a splash of Worcestershire sauce to the beef mixture before layering the potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American