Instructions:
1. Brown the Beef
In a large skillet, cook the ground beef with chopped onions and garlic over medium heat until the meat is browned and fully cooked. Drain excess fat. Stir in the drained diced tomatoes, season with salt, pepper, and oregano. Simmer for a few minutes to let flavors meld.
2. Prep the Potatoes
While the beef is cooking, peel and thinly slice the potatoes into rounds—about 1/8-inch thick. A mandoline slicer makes this super easy, but a sharp knife works just fine.
3. Mix the Sauce
In a separate bowl, whisk together the cream of mushroom soup and milk until smooth.
4. Layer the Casserole
Grease a 9×13-inch baking dish. Start with a layer of sliced potatoes on the bottom, then spoon over a portion of the beef mixture. Repeat layers—potatoes, beef, potatoes—until everything is used up. Pour the soup mixture evenly over the entire dish, making sure it seeps down through the layers.
5. Bake to Perfection
Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for about 60 minutes. Then remove the foil, sprinkle the shredded cheese on top, and return to the oven uncovered for an additional 15–20 minutes, or until the cheese is bubbly and golden brown.
6. Rest & Serve
Let the casserole sit for 10–15 minutes before serving to allow it to set and make slicing easier.
Tips & Variations:
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Add veggies: Try layering in some thinly sliced bell peppers or zucchini for extra nutrition.
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Swap the meat: Ground turkey, sausage, or even leftover shredded roast beef work wonderfully.
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Make it cheesy: Add mozzarella or pepper jack for a twist on the flavor.
Final Thoughts
This Beef and Potato Layered Casserole is more than just a weeknight meal—it’s a family favorite waiting to happen. It brings together simple ingredients in a way that feels both nostalgic and satisfying. Serve it with a crisp green salad or steamed veggies, and you’ve got dinner done right.
This is the kind of meal that tastes like home.
