Instructions
Cook the beef mixture:
In a skillet over medium heat, brown ground beef with onion and garlic.
Drain excess fat.
Stir in salt, pepper, paprika, and flour. Cook 1 minute.
Add soup and milk; simmer until creamy (about 5 minutes). Remove from heat.
Prepare potatoes:
Peel and thinly slice potatoes (about ⅛–¼ inch thick).
Layer the casserole:
Preheat oven to 350°F (175°C).
Grease a 9×13 baking dish.
Layer half the sliced potatoes on the bottom.
Spread half the beef mixture over potatoes.
Sprinkle with 1 cup cheddar.
Repeat with remaining potatoes, beef mixture, and another cup of cheddar plus mozzarella.
Dot top with butter cubes.
Bake:
Cover with foil and bake 60 minutes.
Remove foil and bake an additional 20–25 minutes until potatoes are tender and cheese is golden-bubbly.
Serve:
Let rest for 10 minutes before slicing. Garnish with parsley or green onions.
Tips & Variations:
Add frozen peas, corn, or green beans for extra veggies.
Use pepper jack cheese for a spicy kick.
If you like extra creaminess, stir in ½ cup sour cream with the beef mixture.
ADVERTISEMENT
