Description
A hearty casserole made with ground beef, potatoes, and creamy mushroom sauce.
Ingredients
Scale
- 1 lb ground beef
- 4 medium russet potatoes, thinly sliced
- 1 can (10 oz) condensed cream of mushroom soup
- 1 1/2 cups frozen mixed vegetables
- 1 small onion, diced
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook ground beef and diced onion until browned. Drain excess fat and season with salt, black pepper, and garlic powder.
- In a large bowl, combine cream of mushroom soup and milk. Mix until smooth.
- Layer half of the sliced potatoes on the bottom of the prepared baking dish. Top with half of the beef mixture and half of the mixed vegetables. Pour half of the soup mixture over the top. Repeat layers.
- Cover with aluminum foil and bake for 35 minutes. Remove foil, sprinkle with shredded cheddar cheese, and bake uncovered for an additional 10 minutes until cheese is melted and casserole is bubbly.
- Let stand for 5 minutes before serving.
Notes
- This casserole can be made ahead of time and stored in the refrigerator prior to baking.
- Feel free to add other vegetables or use different types of cheese based on your preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg