Ingredients
Equipment
Method
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In your biggest skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté gently until translucent, about 3-5 minutes.
- Step 3: Add 1 pound of ground beef to the skillet. Break it up with a spoon and cook until beautifully browned all over. Drain any excess fat. Stir in 1 teaspoon of paprika, and salt and pepper to taste, mixing well.
- Step 4: Grab your favorite baking dish. Lay about half of your thinly sliced potatoes evenly across the bottom, overlapping slightly if possible.
- Step 5: Spread half of the seasoned beef mixture over the potato layer.
- Step 6: Sprinkle half of the drained corn and green beans over the beef.
- Step 7: Carefully pour half of the cream of mushroom soup over the vegetables.
- Step 8: Repeat the layers: Add the remaining potatoes, followed by the rest of the beef, then the remaining corn and green beans, and finally, the rest of the cream of mushroom soup.
- Step 9: Cover the casserole dish snugly with foil. Bake in the preheated oven for 45 minutes.
- Step 10: After 45 minutes, carefully remove the foil. Sprinkle the 1 cup shredded cheddar cheese all over the top. Return to the oven, uncovered, for an additional 15 minutes, or until the cheese is melted, golden, and bubbly.
- Step 11: Once out of the oven, let the casserole rest for about 5 minutes before serving to allow the juices to redistribute.
Notes
Substitutions & Additions: For the ground beef, you can swap in ground turkey, ground chicken, or savory Italian sausage. Sweet potatoes or partially thawed hash browns can be used instead of Russet/Yukon Gold potatoes. For the veggies, peas, diced carrots, or a can of mixed vegetables work well. Cream of chicken or cream of celery soup are excellent substitutes for cream of mushroom. Colby Jack, Monterey Jack, or Pepper Jack cheese can replace cheddar. For extra flavor, add a dash of Worcestershire sauce, a pinch of cayenne pepper, some diced bell peppers, or crispy fried onions on top during the last 5 minutes of baking.
Tips for Success: Slice potatoes thinly for even cooking; a mandoline slicer helps. Always drain excess fat after browning ground beef to prevent an oily casserole. Lightly sprinkle salt and pepper over potato layers for maximum flavor. To check for doneness, insert a fork into a potato slice; it should slide in easily. You can assemble this casserole up to 24 hours ahead and refrigerate (add 15-20 minutes to initial covered baking time when baking from cold).
How to Store: Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3-4 days. This casserole freezes well; wrap tightly in plastic wrap then foil, or use a freezer-safe container for 2-3 months. Thaw overnight in the refrigerator. Reheat individual servings in the microwave, or larger portions in a 300°F (150°C) oven covered with foil for 20-30 minutes (longer if reheating from frozen and thawed).