Description
A comforting and easy casserole layered with potatoes, ground beef, and creamy mushroom soup, topped with cheese and crispy onions.
Ingredients
- 1 lb lean ground beef
- 1/2 cup yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 to 3 medium Russet potatoes, peeled and thinly sliced
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- 1/2 cup French fried onions for topping
- Sliced green onions or chopped parsley, optional, for garnish
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Instructions
- 1. Preheat your oven to 375°F and lightly grease a 9 by 13 inch casserole dish.
- 2. In a large skillet, cook the ground beef over medium heat for 7 to 10 minutes until browned. Drain excess grease.
- 3. Add the diced onion, bell pepper, and minced garlic to the skillet. Sauté for about 5 minutes until the vegetables are soft.
- 4. In a separate bowl, whisk together the cream of mushroom soup and sour cream until smooth. Season with salt and pepper.
- 5. Arrange half of the sliced potatoes in the bottom of the baking dish, lightly seasoning with salt and pepper.
- 6. Spoon the cooked beef and vegetable mixture evenly over the potato layer. Layer with remaining potato slices.
- 7. Pour the creamy mixture over the layers and spread evenly. Top with shredded cheddar cheese.
- 8. Cover with aluminum foil and bake for 30 to 35 minutes, until potatoes are tender.
- 9. Remove the foil, sprinkle French fried onions on top and bake uncovered for an additional 5 minutes until onions are golden brown.
- 10. Allow to cool for a few minutes before serving. Garnish with green onions or parsley if desired.