Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish generously with olive oil or butter.
- In a large skillet over medium-high heat, brown the ground beef with chopped onion until fully cooked, breaking meat into small crumbles. Drain excess fat thoroughly.
- Remove skillet from heat and stir in minced garlic, salt, black pepper, and paprika. Set aside.
- In a mixing bowl, whisk together cream of mushroom soup and milk until completely smooth with no lumps.
- Arrange half of the thinly sliced potatoes in the bottom of the prepared baking dish, overlapping slightly for complete coverage.
- Spread half of the seasoned beef mixture over the potato layer, then pour half of the creamy sauce over the beef. Sprinkle with 1 cup of shredded cheddar cheese.
- Repeat the layers with remaining potatoes, remaining beef mixture, and remaining sauce.
- Top with remaining cheddar cheese and mozzarella cheese if using. Cover the dish tightly with aluminum foil.
- Bake covered for 45 minutes. Remove foil and continue baking for 15-20 minutes more, until potatoes are fork-tender and cheese is golden and bubbly.
- Let the casserole rest for 5 minutes before serving to allow layers to set.
Notes
Make-ahead tip: Assemble completely up to 24 hours in advance, refrigerate covered, and add 10-15 minutes to covered baking time. For freezing: Wrap baked and cooled casserole tightly in foil and freeze up to 3 months. Can also freeze unbaked if well-wrapped. Variations: Add bacon, use taco seasoning for Tex-Mex style, layer in vegetables like spinach or mushrooms, or substitute ground turkey for lighter version.
