Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cups frozen mixed vegetables
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (10.5 oz) condensed cream of mushroom soup
- 2 cups shredded cheddar cheese
- 4 medium potatoes, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef with the chopped onion until the meat is no longer pink. Drain any excess fat.
- Add the frozen mixed vegetables, diced tomatoes (with juice), cream of mushroom soup, garlic powder, paprika, salt, and pepper to the skillet. Stir until well combined.
- In a greased 9×13 inch baking dish, layer half of the sliced potatoes on the bottom.
- Spoon half of the beef mixture over the potatoes, followed by half of the shredded cheddar cheese.
- Repeat the layers with the remaining potatoes, beef mixture, and top with the last of the cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.
- Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Enjoy!
Notes
- Feel free to substitute any vegetables you have on hand.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- For a spicier version, add a dash of hot sauce or chopped jalapeños.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Casserole
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg