In a separate bowl, mix the condensed cream of mushroom soup, milk, garlic powder, paprika, salt, and pepper.
Layer half of the sliced potatoes in a greased 9×13-inch baking dish. Follow with half of the ground beef mixture and half of the soup mixture. Repeat the layers.
Cover the baking dish with foil and bake for 1 hour.
Uncover and sprinkle the shredded cheddar cheese over the casserole.
Bake uncovered for an additional 15 minutes or until the cheese is melted and bubbly.
Garnish with fresh parsley if desired.
Preparation Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Kcal: 400 kcal | Servings: 6 servings
FAQs
Q: Can I substitute ground turkey for ground beef?
A: Yes, you can absolutely swap ground turkey for ground beef if you prefer a leaner option. It will still be delicious!
Q: Is it essential to use condensed cream of mushroom soup?
A: While condensed cream of mushroom soup adds creaminess and flavor, you can certainly experiment with other cream-based soups like celery or chicken to introduce variety.
Q: Can I prepare this casserole in advance?
A: Absolutely! You can make the casserole ahead of time and refrigerate it. When you’re ready to serve, simply reheat it in the oven until it’s heated through.
Q: What makes a good side dish with this casserole?
A: Cheesy Ground Beef and Potato Casserole pairs nicely with a simple green salad, steamed vegetables, or a side of crusty bread.
Q: Can I freeze any leftovers?
A: Yes, you can freeze any leftover portions of the casserole for future meals. Just be sure to store them in airtight containers.
Q: Can I personalize this recipe with extra ingredients?
A: Absolutely! Feel free to add ingredients such as diced bell peppers, mushrooms, or even a touch of hot sauce to tailor the dish to your taste preferences.
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