Ingredients
The Heart of the Casserole
1 lb ground beef (85% lean—fat = flavor!)
1 large yellow onion, finely diced
3–4 lbs Yukon Gold or Russet potatoes, peeled and sliced ¼-inch thick (about 6–8 medium)
2 cups (8 oz) shredded sharp cheddar cheese, divided (freshly shredded—no anti-caking agents!)
The Creamy Sauce
1 (10.5 oz) can cheddar cheese soup (like Campbell’s)—not soup mix
12 oz (1½ cups) evaporated milk (or whole milk for lighter version)
½ cup (120ml) whole milk
1 tsp fine sea salt
½ tsp freshly ground black pepper
✅ Joye’s Optional Upgrades
½ tsp garlic powder or smoked paprika (for your bold-flavor love!)
1 cup frozen peas or corn (stirred into meat—classic comfort!)
2 tbsp Worcestershire sauce (deepens savoriness—so Midwest-kitchen authentic!)
⚠️ Note: “Cheddar cheese soup mix” in the original likely refers to canned cheddar cheese soup—the creamy, pourable kind—not a dry packet. This is key for rich, velvety sauce.
Step-by-Step Instructions
1. Prep & Preheat
→ Preheat oven to 350°F (175°C).
→ Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Brown the Beef
→ In a large skillet over medium heat, cook ground beef and onion 6–8 minutes, breaking into small crumbles, until no pink remains.
→ Drain most fat (leave ~1 tbsp for flavor).
3. Slice & Layer (With Love)
→ Arrange one-third of the potato slices in the bottom of the dish (slight overlap is fine).
→ Sprinkle lightly with salt and pepper.
→ Top with one-third of the beef mixture, spreading evenly.
→ Sprinkle with ⅓ of the cheese (about ¾ cup).
→ Repeat layers two more times, ending with a final layer of cheese on top.
✅ Pro tip: Press layers gently—keeps casserole cohesive.
