Ingredients
For the Meat Layer
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning
For the Potato Layer
4 medium potatoes, peeled and thinly sliced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
For the Sauce
1 (10.5 oz) can cream of mushroom or cream of chicken soup
½ cup milk
½ cup sour cream
For the Topping
1½ cups shredded cheddar cheese
2 tablespoons chopped parsley (optional)
Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
Cook the Ground Beef
In a skillet over medium heat, cook ground beef until browned.
Add diced onion and garlic; sauté 2–3 minutes.
Season with salt, pepper, paprika, and Italian seasoning.
Drain excess grease and set aside.
Prepare the Sauce
In a small bowl, whisk together the condensed soup, milk, and sour cream until smooth.
Layer the Casserole
In the baking dish, place half of the sliced potatoes in an even layer.
Sprinkle lightly with salt, pepper, and garlic powder.
Spread half of the cooked beef mixture over the potatoes.
Drizzle with half of the sauce.
Repeat: potatoes → beef → sauce.
Bake
Cover with foil and bake for 55–65 minutes, or until potatoes are tender.
Add the Cheese
Remove foil, sprinkle cheddar cheese over the top, and bake uncovered for another 10–15 minutes, until melted and bubbly.
Serve
Let rest 5 minutes. Garnish with parsley if desired. Serve warm.
Tips
Add sliced mushrooms or corn for extra flavor.
Yukon gold or russet potatoes work best.
For a richer casserole, stir ½ cup shredded cheese directly into the sauce.
Leftovers reheat well in the oven or air fryer.