 Creamy Sauce
1 can (10.5 oz / 300 g) cream of mushroom soup
1 cup milk
1½ cups shredded sharp cheddar (divided)
1 tsp salt
½ tsp black pepper
👩‍🍳 Instructions
1. Prep the potatoes
Preheat oven to 375°F (190°C)
Butter a 9Ă—13-inch baking dish
Slice potatoes into thin rounds (~1/8 inch / 3 mm)
👉 Tip: Keep slices even for perfectly cooked layers.
2. Cook the beef
Sauté beef and onion for 7–9 minutes until browned
Add garlic in the last minute
Drain excess fat
Stir in half the salt, pepper, and Italian seasoning
3. Make the cheese sauce
In a bowl, whisk together:
Cream of mushroom soup
Milk
1 cup shredded cheddar
Remaining salt & pepper
Optional: add paprika or garlic powder for extra flavor.
4. Layer the casserole
Spread a little sauce on the bottom
Add:
Half the potatoes
Half the beef
Half the sauce
Repeat layers once more
Press gently so sauce seeps through
5. Bake in two stages
Covered: 45–55 minutes
Uncovered: Add remaining ½ cup cheese and bake 10–15 minutes until golden and bubbly
6. Rest before serving
Let sit 10 minutes
This helps it set and slice cleanly
Tips for Success
Use freshly shredded cheese (melts smoother than pre-shredded)
Slice potatoes thin so they cook evenly
If potatoes aren’t tender, bake covered a bit longer
Easy Variations
Add bacon bits for extra flavor
Add chili flakes for a spicy kick
Mix in veggies (spinach, mushrooms, peppers)
Swap soup for homemade white sauce if you prefer
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