Cheesy Potato and Ground Beef Bake


1 small onion, diced
2 cloves garlic, minced
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 pound ground beef
4 cups diced potatoes
1 can (10.75 ounces) condensed cream of mushroom soup
1/2 cup milk
1 teaspoon paprika
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)
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Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
In a skillet over medium heat, cook the ground beef until browned and crumbled. Drain excess fat.
Add diced onions and minced garlic to the skillet with the ground beef. Cook until the onions are soft and translucent, about 5 minutes.
In a large mixing bowl, combine the cooked ground beef mixture, diced potatoes, shredded cheddar cheese, shredded mozzarella cheese, condensed cream of mushroom soup, milk, paprika, salt, and pepper. Stir until well combined.
Pour the mixture into the prepared baking dish and spread it out evenly.
Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden brown.
Remove from the oven and let it cool slightly before serving.
Garnish with chopped fresh parsley if desired, and serve hot


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