My Uncle’s Rich Savory Sunday Bake

Ingredients

• 1 lb (450 g) ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 medium russet potatoes, peeled and thinly sliced
• 2 cups shredded cheddar cheese
• 1 can (10.5 oz) cream of mushroom soup
• ½ cup sour cream
• ½ cup whole milk
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• 2 tablespoons butter, melted
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook the ground beef until browned. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for 1 minute. Drain excess grease.
3. Mix the cream of mushroom soup, sour cream, milk, Worcestershire sauce, paprika, thyme, salt, and pepper in a bowl until smooth.
4. Arrange half of the sliced potatoes in the prepared baking dish.
5. Spread half of the beef mixture over the potatoes.
6. Spoon half of the soup mixture on top, then sprinkle with 1 cup of shredded cheese.
7. Repeat the layers with the remaining potatoes, beef, soup mixture, and cheese.
8. Drizzle the melted butter over the top.
9. Cover with aluminum foil and bake for 60 minutes.
10. Remove the foil and bake for another 20–25 minutes, until the potatoes are tender and the cheese is golden and bubbly.
11. Let the casserole rest for 10 minutes before serving. Garnish with chopped parsley if desired.

Prep Time

20 minutes

Cook Time

1 hour 25 minutes

Total Time

1 hour 45 minutes

Servings

6–8

This comforting casserole pairs perfectly with a crisp green salad, steamed vegetables, or warm dinner rolls.