We call this ‘Pantry Pleaser’ because it’s so simple yet so delicious – my go-to when I’m low on groceries!
This hearty ground beef and potato bake is a comforting and satisfying meal. The creamy mushroom soup and melted cheese add a rich flavor, while the potatoes provide a comforting base.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Potatoes, thinly sliced | 4 medium |
| Onion, chopped | 1 large |
| Garlic, minced | 2 cloves |
| Shredded cheddar cheese | 1 cup |
| Condensed cream of mushroom soup | 1 can (10.5 oz) |
| Milk | 1/2 cup |
| Salt and pepper | To taste |
| Dried thyme | 1 teaspoon |
| Olive oil | 1 tablespoon |
Instructions:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Cook onion and garlic: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Brown ground beef: Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain any excess fat.
- Season: Stir in salt, pepper, and thyme, adjusting to taste.
- Layer in baking dish: Grease a baking dish. Place half the sliced potatoes in an even layer at the bottom. Add half of the beef mixture over the potatoes, spreading evenly. Repeat the layers with remaining potatoes and beef.
- Prepare soup mixture: In a medium bowl, mix together the cream of mushroom soup and milk until smooth.
- Pour soup mixture: Pour the soup mixture over the top of the beef and potatoes.
- Bake: Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle with cheddar cheese, and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
- Serve: Let cool for a few minutes before serving.
