Ingredients
Equipment
Method
Prep and preheat
- Preheat oven to 350°F and grease a 9x13 baking dish. Make sure the dish is well coated so the layers release cleanly.
Brown the beef
- Brown ground beef with sliced onion over medium-high heat until the beef is cooked through. Drain excess fat, then season with garlic powder, onion powder, Worcestershire sauce, salt, and black pepper.
Mix the mushroom sauce
- Whisk cream of mushroom soup with milk until smooth. Keep whisking until no lumps remain for a creamy layer.
Layer the casserole
- Layer half the potato slices in the baking dish. Arrange them evenly so the potatoes cook tender throughout.
Add beef and sauce (first half)
- Top the potatoes with half the beef layer. Then pour half the soup mixture over the beef for full coverage.
Layer the casserole (second half)
- Repeat with the remaining half of the potato slices. Keep the top layer even so the bake finishes uniformly.
Add beef and sauce (second half)
- Top with the remaining beef layer and pour over the remaining soup mixture. Press lightly only if needed to help the sauce seep between slices.
Bake covered
- Cover with foil and bake 40 minutes at 350°F. The casserole should be bubbling around the edges when you check it.
Add cheese and finish baking
- Uncover, sprinkle with shredded cheddar cheese, and bake 15 more minutes at 350°F. Bake until the potatoes are tender and the cheese is bubbly.
Garnish and serve
- Garnish with fresh parsley and serve. Let it rest briefly if you want cleaner slices when lifting portions.
Notes
Pro tip: slice the russet potatoes thin and evenly so they cook through in the same 55 minutes and stay tender. Store covered in the refrigerator up to 3–4 days; reheat individual portions until hot in the oven or microwave. Freezing is not recommended for best potato texture. Dietary swap: use reduced-fat cheddar and light cream of mushroom soup if you want a lighter bake with similar flavor.