Ingredients:
– 1 pound ground beef
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 large potatoes, thinly sliced
– 2 cups shredded cheddar cheese
– 1 cup mozzarella cheese
– 1 can (10.5 ounces) condensed cream of mushroom soup
– 1/2 cup milk
– Salt and pepper to taste
– 1 teaspoon dried thyme (optional)
– Fresh parsley for garnish (optional)
Instructions:
1. **Preheat Oven:**
– Preheat your oven to 375°F (190°C).
2. **Cook Ground Beef:**
– In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
– Add the chopped onion and garlic to the skillet. Cook until the onion is translucent and the garlic is fragrant.
3. **Prepare Potatoes:**
– Peel and thinly slice the potatoes. You can use a mandoline slicer for even slices.
4. **Mix Soup and Milk:**
– In a bowl, combine the condensed cream of mushroom soup with the milk. Mix until smooth.
5. **Layer Ingredients:**
– In a greased 9×13-inch baking dish, start by spreading a thin layer of the soup mixture on the bottom.
– Add a layer of potato slices, followed by a layer of the cooked ground beef mixture.
– Sprinkle some salt, pepper, and dried thyme over the beef layer.
– Add a layer of shredded cheddar cheese.
– Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
6. **Bake:**
– Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
– Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
7. **Serve:**
– Let the casserole cool for a few minutes before serving.
– Garnish with fresh parsley if desired.
Enjoy your hearty and cheesy beef and potato casserole! If you have any specific preferences or dietary restrictions, feel free to let me know, and I can adjust the recipe accordingly.