Ingredients
- 4 large potatoes, thinly sliced
- 1 lb ground beef
- 1 cup cheddar cheese, shredded
- 1 can cream of mushroom soup
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
- Heat a skillet over medium heat, add olive oil, and sauté the onion until translucent.
- Add the garlic and cook until fragrant, then add the ground beef.
- Cook the beef until browned, breaking it apart and draining excess fat.
- Season with salt and pepper to taste.
- Layer half of the potato slices in the baking dish.
- Add the beef mixture and half of the cheese.
- Repeat the layers with the remaining potatoes, beef, and cheese.
- Spread the cream of mushroom soup evenly over the top and cover with foil.
- Bake covered for 30 minutes, then remove the foil and bake for another 10-20 minutes until golden and tender.
- Let the casserole rest for 5-10 minutes before serving.
Notes
For a vegetarian version, replace ground beef with lentils or crumbled tofu and use dairy-free cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian