We all need easy casserole recipes like this in our collection for those times when we don’t really feel like preparing something elaborate. These are common ingredients that are easily kept on-hand, so you can be ready to assemble this casserole at the drop of a hat.

The best part is that this just tastes good. It is simple, basic comfort food. You can use any type of cream-based soup. You could substitute shredded chicken or ground turkey or even sausage for the meat. You could add any leftover veggies you might have.

It is critical that you slice the potatoes very thin so they will cook in the allotted time. You might want to use a mandolin to ensure uniformly thin potato slices.

 

INGREDIENTS

5 small potatoes

2 lbs. ground beef, browned

2 cans of cream of mushroom soup

1½ cups of milk

1½ cups of shredded cheese (we used a Colby-Jack mix, but Cheddar would be great too)

 

INSTRUCTIONS

 

Preheat oven to 350 degrees F.

Brown your ground beef and set aside.

Peel and slice potatoes and set aside.

In a mixing bowl, combine cream of mushroom soup, milk, salt and pepper to taste. Mix well. Set aside.

Spray a 9×13 baking dish with non-stick spray.

Layer in the pan, potatoes, beef, soup, and cheese. Then repeat. Top with remaining cheese.

Cover with foil and bake for 1 hour.

Remove foil and bake another 30 minutes, or until potatoes are fork tender.

Allow it to sit for 10 minutes, then cut and serve

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Quick Tip:  This casserole can be frozen, too. If you plan to freeze it, DO NOT use raw, sliced potatoes. Instead, replace them with a package of frozen hash browns to create the layers. Cover the baking dish with foil, and freeze the casserole, uncooked. When you plan to bake it, let it thaw overnight in your fridge and then cook as directed. If it is still a little frozen in the middle after an overnight thawing session, cook it covered for 1.5 hours and then 30 more minutes uncovered.

Recipe courtesy of Carrie at Eating on a Dime, image courtesy of thespruce.com