Description
A hearty and comforting casserole featuring ground beef, potatoes, and vegetables, topped with melted cheddar cheese.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, thinly sliced
- 1 can (15 oz) corn, drained
- 1 can (15 oz) green beans, drained
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté for 3–4 minutes until fragrant and translucent.
- Add ground beef, breaking it up with a spatula. Cook for 5–7 minutes or until browned. Season with paprika, salt, and pepper. Remove from heat.
- In a large bowl, combine sliced potatoes, corn, green beans, and cream of mushroom soup. Stir until everything is evenly coated.
- In a greased 9×13-inch baking dish, spread half of the potato mixture. Spoon the beef mixture evenly over the top, then layer with the remaining potato mixture.
- Cover with foil and bake for 45 minutes. Remove foil, sprinkle cheddar cheese over the top, and bake uncovered for another 15 minutes until the cheese is bubbly and golden.
- Let sit for 5 minutes before serving. Enjoy!
Notes
- Feel free to add other vegetables like peas or carrots for extra nutrients.
- This casserole can be made ahead of time and stored in the fridge before baking.
- Leftovers can be kept in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg