Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C).
- Heat a skillet over medium-high heat. Add the ground beef and chopped onion. Cook until the beef is no longer pink and the onion is translucent.
- Drain any excess fat from the pan and return the meat to low heat to tidy up any remaining juices. Season lightly with salt and pepper.
Layering and Baking
- Grease a baking dish lightly with oil or cooking spray. Arrange a single, even layer of the sliced potatoes across the bottom. Season this layer with a little salt and pepper.
- Spread the cooked beef and onions evenly over the potatoes. Use a spoon to distribute it so there are no big clumps.
- Dollop or spread the can of cream of mushroom soup over the beef so it covers most of the surface. Smooth it gently with the back of a spoon.
- Sprinkle the shredded cheese evenly over the top. Add a final pinch of salt and pepper if needed.
- Cover the dish tightly with foil and bake for 1 hour.
- Remove the foil and bake for another 15 minutes, until the cheese is bubbly and golden and a fork easily pierces the potatoes.
Nutrition
Notes
Serve slices hot from the oven with a crisp green salad. Cool leftovers quickly and store in an airtight container for up to 3–4 days. To reheat, place portions in an oven-safe dish covered with foil and warm at 325°F for 15–20 minutes.