- 2 cups cheddar cheese, shredded
- 1 cup milk
- 1 can cream of mushroom soup (or cream of celery, if you prefer)
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- Optional: 1 cup frozen mixed vegetables, for added color and flavor
Equipment Needed
- Large skillet
- 9×13-inch baking dish
- Mixing bowl
- Potato peeler
- Sharp knife
- Cutting board
- Aluminum foil (optional)
Step-by-Step Instructions
Let’s dive into the fun part of making this casserole! First, I start by browning my ground beef and diced onions together in a large skillet over medium-high heat. The sound of the beef sizzling sends delightful scents wafting through my kitchen. I make sure to break up the meat as it cooks, allowing it to brown evenly and season it with salt, pepper, and the garlic powder. It usually takes around 5-7 minutes to reach that beautiful golden-brown color. Don’t rush this step—it makes a big difference in flavor!
Once the beef is cooked through, I drain any excess grease because nobody wants a greasy casserole! While I do that, I also prepare my potatoes. I peel them and slice them thinly; the thinner the slices, the quicker they cook. One mistake I made the first time was cutting them too thick—trust me, nobody wants crunchy potatoes in a creamy casserole. I layer the sliced potatoes in my 9×13-inch baking dish, adding a pinch of salt and pepper between the layers for flavor.
Next, I take my browned beef and onion mixture and spread it evenly over the potatoes. It’s like building an awesome culinary tower! Over the beef, I pour the cream of mushroom soup and milk, mixing them slightly to create that creamy base. Then I cover the dish with aluminum foil, which helps everything cook evenly and prevents the top from burning too soon. I bake it in an oven preheated to 350 degrees Fahrenheit for about 45 minutes. (See the next page below to continue…)