- 2 cups cooked potatoes (sliced or cubed)
- 1 cup shredded cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup milk
Equipment Needed
- Large skillet
- 9×13 inch baking dish
- Mixing bowl
- Cooking spoon or spatula
- Aluminum foil
Step-by-Step Instructions
When I make this casserole, I start by cooking the ground beef in my skillet over medium heat. As I watch it brown, I like to sprinkle in the onion powder and garlic powder, making sure to season it well with salt and pepper. If you’re like me and enjoy the aroma of sautéing beef, this step will fill your kitchen with a delicious smell that’s hard to resist. Depending on your stove, this generally takes about 5-7 minutes, which is just enough time to gather my other ingredients.
Once the beef is browned, I drain any excess grease. This is a crucial step; trust me, you don’t want a greasy casserole! Next, in a mixing bowl, I combine the beef with the cream of mushroom soup, frozen mixed vegetables, and milk. The mixture should be creamy, and I can already envision how well it’s going to hold everything together in that baking dish. I usually give it a good stir until everything is nicely combined, and this is where the fun begins!
Now, it’s time to layer this beauty in a 9×13 inch baking dish. I start with half of the potato layer—whether I’ve sliced them or cubed them, the goal is to create a solid foundation. I then pour half of the beef mixture over the potatoes before repeating the layers. Finally, I top everything with the shredded cheddar cheese. I love using a mix of cheeses sometimes; it adds a whole new flavor dimension! Once it’s all assembled, I cover it with aluminum foil and pop it into a preheated oven at 350°F for about 30 minutes. (See the next page below to continue…)