Ingredients
1 pound (450 g) ground beef
4 medium potatoes, peeled and thinly sliced
1 medium onion, chopped
1 can (10.5 oz / 300 g) cream of mushroom soup
Salt and black pepper, to taste
(Water and oil are not counted as ingredients, like in old Depression recipes.)
Method of Preparation
Preheat the oven to 375°F (190°C).
Brown the ground beef in a skillet over medium heat until fully cooked.
Drain excess fat and season lightly with salt and pepper.
Grease a baking dish lightly with oil.
Layer the ingredients:
First layer:
half of the sliced potatoes
Second layer:
half of the cooked ground beef
Third layer:
half of the chopped onion
Repeat the layers with the remaining potatoes, beef, and onion
Mix the cream of mushroom soup with ½ cup of water, then pour it evenly over the casserole.
Cover with foil and bake for 60 minutes.
Remove the foil and bake for another 15–20 minutes, until the potatoes are tender and the top is lightly golden.
Let it rest for 5–10 minutes, then serve warm.
Why This Recipe Works
Cheap and filling
Made with pantry staples
Comfort food at its best
Even picky eaters usually ask for seconds
If you want:
a chicken version
a no-oven version
or a modern twist with the same 5 ingredients
Just tell me