Ingredients
Method
Prep and Preheat
- Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish with olive oil or butter.
Cook the Beef
- In a large skillet over medium-high heat, brown the ground beef with the diced onion until the meat is fully cooked and the onion is soft, about 8 minutes. Drain off any excess fat.
- Stir in the minced garlic, salt, pepper, and smoked paprika. Cook for 1 minute until fragrant. Remove from heat.
Make the Sauce
- In a medium bowl, whisk together the cream of mushroom soup and milk until smooth and well combined.
Assemble the Casserole
- Spread half of the sliced potatoes evenly over the bottom of the prepared baking dish.
- Top with half of the beef mixture, spreading it out evenly.
- Pour half of the sauce over the beef layer, then sprinkle with 1 cup of the shredded cheddar.
- Repeat the layers with the remaining potatoes, beef, and sauce. Finish by topping with the remaining 1 cup of cheddar and all of the mozzarella.
Bake
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for 15 to 20 minutes, until the potatoes are fork-tender and the cheese is bubbly and golden brown.
Rest and Serve
- Let the casserole rest for 5 minutes before serving. It pairs beautifully with a crisp green salad or steamed California artichokes.
Nutrition
Notes
Substitutions: You can swap the cream of mushroom soup for cream of chicken or a homemade béchamel sauce. Storage: Leftovers keep in an airtight container in the fridge for up to 4 days. Make ahead: Assemble the casserole completely, cover, and refrigerate up to 24 hours before baking; add 10 minutes to the covered bake time. Common mistake: Slicing potatoes too thick will prevent them from cooking through; aim for 1/8-inch slices. Serving suggestion: For a California twist, top with fresh avocado slices and a squeeze of Meyer lemon juice before serving. Cheese tip: Pre-shredded cheese has anti-caking agents that can affect melt; shred from a block for the creamiest result.