Ingredients

  • 1 lb ground beef
  • 1 small onion, diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 4 medium potatoes, thinly sliced
  • 1 cup frozen mixed vegetables (carrots, peas, corn, or your choice)
  • 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese (or your preferred cheese)
  • 1 tbsp butter, melted
  • Optional: paprika for sprinkling on top

Instructions

  1. Preheat the Oven:

    • Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

  2. Cook the Ground Beef:

    • In a skillet, cook the ground beef over medium heat until browned, breaking it apart with a spoon. Drain excess grease.
    • Add diced onion, garlic powder, onion powder, salt, and pepper. Cook for another 2-3 minutes until onions are soft.

  3. Prepare the Sauce:

    • In a bowl, mix the cream of mushroom soup and milk until smooth.

  4. Assemble the Casserole:

    • Layer the bottom of the prepared baking dish with half of the sliced potatoes.
    • Spread half of the cooked ground beef over the potatoes, followed by half of the frozen mixed vegetables.
    • Pour half of the soup mixture over the layer. Repeat the layers with the remaining potatoes, ground beef, vegetables, and soup mixture.
    • Sprinkle shredded cheese evenly over the top.

  5. Bake the Casserole:

    • Cover the baking dish with aluminum foil and bake for 45 minutes.
    • Remove the foil, brush the top with melted butter, and sprinkle with paprika (if using). Continue baking for another 15-20 minutes until the potatoes are tender and the cheese is bubbly and golden.

  6. Serve:

    • Let the casserole cool for 5 minutes before serving. Pair with a simple salad or dinner rolls for a complete meal.