🟥Ingredients :
1 lb ground beef
4 cups diced potatoes or shredded hash browns
1 can (10.5 oz) cream of mushroom soup
1 cup milk
1½ cups shredded cheddar cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
Chopped parsley for topping (optional)
🟥Instructions :
Preheat the oven to 375°F (190°C). Lightly grease a glass baking dish.
In a skillet over medium heat, cook the ground beef with the chopped onion until browned. Drain excess fat and stir in the garlic.
In a bowl, mix the cream of mushroom soup and milk until smooth.
Spread the potatoes evenly in the baking dish and season with salt, pepper, and paprika.
Layer the cooked beef mixture over the potatoes, then pour the soup mixture evenly on top.
Sprinkle shredded cheddar cheese over the entire casserole.
Cover with foil and bake for 45 minutes. Remove the foil and bake an additional 15–20 minutes, until the potatoes are tender and the top is golden and bubbly.
Let rest for a few minutes before serving.