Ingredients:
1 lb ground beef
1 large onion, chopped
3 cloves garlic, minced
4 medium potatoes, thinly sliced
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup milk
1 tbsp Worcestershire sauce
Salt and pepper to taste
2 tbsp olive oil
1/2 tsp smoked paprika
Fresh parsley, chopped (optional, for garnish)
Directions:
Cook the Beef: In a large skillet or cast-iron pan, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent. Season with salt, pepper, and smoked paprika. Drain any excess fat if necessary.
Prepare the Sauce: In a bowl, mix the cream of mushroom soup, milk, and Worcestershire sauce until well combined. Set aside.
Assemble the Casserole: If cooking over a campfire, use a large, greased cast-iron skillet or a heavy-duty foil pan. Layer half of the sliced potatoes in the bottom of the pan. Spread half of the cooked beef mixture over the potatoes, then pour half of the soup mixture over the beef. Repeat the layers with the remaining potatoes, beef, and soup mixture.
Cook: Cover the skillet or pan with a lid or foil. If cooking over a campfire, place the skillet on a sturdy grill grate over medium heat, or place the foil pan directly on the coals. Cook for about 45 minutes to 1 hour, checking occasionally, until the potatoes are tender.
Add the Cheese: Once the potatoes are cooked through, sprinkle the shredded cheddar cheese over the top. Cover and cook for an additional 5-10 minutes, until the cheese is melted and bubbly.
Serve: Remove from the heat and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 450 kcal per serving
