Easy Cheesy Beef Bake (Print Version)
# Ingredients:
→ For the Beef Layer
01 -
1 tablespoon olive oil
02 -
1 pound ground beef (80% lean works great)
03 -
1 medium yellow onion, diced
04 -
2 garlic cloves, minced
05 -
½ teaspoon salt
06 -
¼ teaspoon black pepper
07 -
½ teaspoon smoked paprika
→ For the Casserole
08 -
2 pounds potatoes, sliced paper-thin (about ⅛ inch thick)
09 -
1 can (10.5 oz) cream of mushroom soup
10 -
2 cups shredded sharp cheddar cheese, separated
11 -
½ cup whole milk
12 -
½ cup sour cream (optional, but adds richness)
13 -
Fresh parsley, chopped for topping
# Instructions:
01 -
Start by preheating your oven to 375°F. Grab a 9x13-inch baking dish and give it a light coating of cooking spray or butter.
02 -
Warm the olive oil in a large skillet over medium heat. Toss in the ground beef along with the diced onion and garlic. Cook everything together, breaking up the meat as you go, until the beef is fully browned and no pink remains. Drain off any extra grease.
03 -
Sprinkle in the salt, black pepper, and smoked paprika. Stir everything around for about a minute to let those flavors blend, then take the skillet off the heat and set it aside.
04 -
In a medium bowl, whisk together the cream of mushroom soup, milk, and sour cream until you have a smooth, creamy mixture.
05 -
Arrange about one-third of your sliced potatoes across the bottom of the prepared baking dish. Spread half of the seasoned beef over the potatoes, then sprinkle with ½ cup of the shredded cheddar. Repeat with another layer of potatoes, the remaining beef, and another ½ cup of cheese.
06 -
Add your final layer of potatoes on top. Pour the creamy soup mixture evenly over everything, making sure it seeps down into all the layers. Finish by sprinkling the rest of the cheese over the top.
07 -
Cover the dish tightly with aluminum foil and slide it into the oven. Bake for about 1 hour, or until you can easily pierce the potatoes with a fork.
08 -
Take off the foil and return the casserole to the oven for another 10 to 15 minutes. You want that cheese on top to melt completely and get a little bubbly and golden.
09 -
Let the casserole sit for a few minutes after taking it out of the oven—this helps it set up nicely. Sprinkle some fresh parsley on top before serving.
# Notes:
01 -
Slice your potatoes as thinly as possible so they cook evenly. A mandoline slicer makes this super easy, but a sharp knife works too if you're careful.
02 -
If you're not a fan of slices, feel free to dice the potatoes into small cubes instead.
03 -
Want more heat? Add a pinch of chili powder or a few dashes of hot sauce to the creamy mixture.
04 -
Switch things up by using cream of cheddar, cream of chicken, or cream of onion soup instead of mushroom.
05 -
Leftovers will keep nicely in the fridge for up to 4 days when stored in an airtight container.
06 -
This casserole freezes beautifully for up to 2 months. Just thaw it overnight in the fridge before reheating.