Ingredients:

• 1 pound ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups thinly sliced potatoes
• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional toppings: chopped parsley, sliced green onions

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and the onion is softened.
3. Drain any excess fat.
4. Layer half of the sliced potatoes in the bottom of the prepared baking dish.
5. Spread the cooked ground beef mixture evenly over the potatoes.
6. Layer the remaining sliced potatoes on top of the ground beef.
7. In a mixing bowl, combine the condensed cream of mushroom soup and milk.
8. Pour this mixture evenly over the potatoes.
9. Sprinkle the shredded cheddar cheese over the top of the casserole.
10. Season with salt and pepper to taste.
11. Cover the baking dish with aluminum foil and bake in the preheated oven for 60 minutes.
12. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.

Ingredients:

• 1 1/2 pounds of ground beef
• 4 large russet potatoes, peeled and thinly sliced
• 1 medium onion, chopped
• 2 cups of shredded cheddar cheese
• 1 can (10.75 oz) of condensed cream of mushroom soup
• 3/4 cup of milk
• 1 teaspoon of garlic powder
• 1 teaspoon of paprika
• Salt and pepper to taste
• 2 tablespoons of olive oil
• Fresh parsley, chopped for garnish

Directions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with a bit of the olive oil.
2. In a large skillet over medium heat, brown the ground beef with the chopped onion until the beef is no longer pink and the onions are soft. Drain any excess fat.
3. Season the beef mixture with salt, pepper, garlic powder, and paprika, then spread half of the mixture evenly over the bottom of the prepared baking dish.
4. Layer half of the potato slices over the beef, then sprinkle with one cup of cheddar cheese. Repeat layers with the remaining beef and potatoes.
5. In a small bowl, whisk together the condensed soup and milk until well combined. Pour this mixture over the potato layers, ensuring it seeps down into the casserole.
6. Cover the baking dish with aluminum foil and bake for 1 hour.
7. Remove the foil, sprinkle the remaining cheese over the top, and bake, uncovered, for an additional 20-30 minutes or until the cheese is bubbly and the potatoes are tender.
8. Let the casserole stand for 10 minutes before serving. Garnish with fresh parsley for a pop of color.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Kcal: 380 per serving | Servings: 4

Ingredients:

For the steak:

• 1 1/2 pounds ground beef
• 1 egg
• 1/4 cup breadcrumbs
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the gravy:

• 2 tablespoons butter
• 1 large onion, thinly sliced
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Directions:

1. In a bowl, mix ground beef, egg, breadcrumbs, garlic powder, salt, and pepper.
2. Form into 4 patties.
3. Cook patties in a skillet over medium heat until browned on both sides.
4. Remove and set aside.
5. In the same skillet, melt butter and add onions.
6. Cook until soft.
7. Stir in flour and cook for 1 minute.
8. Gradually add beef broth and Worcestershire sauce.
9. Bring to a simmer.
10. Return the patties to the skillet with the gravy.
11. Cook until the gravy thickens and the patties are cooked through.
12. Season with salt and pepper.
13. Serve hot.