Ingredients
Method
Preparation
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Brown the ground beef in a skillet over medium heat.
- Add the onion and garlic, cooking until soft.
- Season the mixture with salt, pepper, and paprika.
- In a bowl, combine the cream of mushroom soup and milk. Whisk until smooth.
Layering
- Layer half the sliced potatoes in the baking dish, followed by half of the beef mixture and half of the sauce.
- Repeat these layers.
Baking
- Cover the dish with foil and bake for 45 minutes.
- After that, remove the foil, add cheese on top, and bake for another 15-20 minutes until bubbly and golden.
Serving
- Serve hot, garnished with fresh parsley if desired.
Nutrition
Notes
To store leftovers, let the casserole cool completely. Cover it tightly with plastic wrap or place it in an airtight container. Refrigerate for up to three days, or freeze for longer storage. Adjust the casserole with your favorite vegetables or toppings for added flavor.
