Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C).
- Heat a skillet over medium heat. Add the ground beef and diced onion. Cook, stirring and breaking the meat apart, until no pink remains. Drain any excess fat.
- Grease a 9×13 baking dish. Arrange half of the potato slices in an even layer across the bottom. Season lightly with salt and pepper.
Assembly
- Spread the cooked beef and onion mixture over the potatoes.
- Top with the remaining potato slices, overlapping slightly so the surface is mostly covered.
- Pour the can of creamy soup evenly across the top, using a spatula or spoon to spread it so it seeps between the potato layers. Add salt and pepper to taste.
Baking
- Cover the dish tightly with aluminum foil and bake for 1 hour.
- After an hour, remove the foil and sprinkle the shredded cheddar cheese evenly on top.
- Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly and the potatoes are tender when pierced with a knife.
Serving
- Let the casserole rest for 5 to 10 minutes before serving so slices hold together.
Nutrition
Notes
Cool leftovers to room temperature no longer than two hours, then refrigerate in an airtight container for up to 3 to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes or until steaming. For freezing, cool completely, wrap in plastic wrap and foil, or transfer portions to freezer-safe containers. Freeze up to 2 months.