There’s something magical about the way the smell of browned beef, savory soup, and melting cheese fills my kitchen on a chilly weeknight. It wraps around you like a warm hug. I discovered this casserole years ago, a scribbled note from my aunt that simply said “Husband’s Favorite.” The first time I made it, I knew it was a keeper. The golden, bubbly cheese top, the hearty scent of potatoes and beef roasting together—it’s the definition of comfort on a plate. It’s become my go-to dish for busy days, potlucks, and whenever my family needs a surefire dose of deliciousness. It’s simple, incredibly satisfying, and never fails to bring everyone to the table with happy anticipation.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 to 4 cups (about 1.5 lbs) ground beef (I use 80/20 for best flavor)
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 (10.5 oz) can cream of mushroom soup, undiluted
- 1 (10.5 oz) can cream of cheddar cheese soup, undiluted
- 1 cup whole milk or beef broth
- 1 teaspoon Worcestershire sauce
- 2.5 lbs russet potatoes, peeled and thinly sliced (about ⅛-inch thick)
- 2 cups shredded sharp cheddar cheese, divided
Don’t let the soup cans intimidate you—they’re the secret to the rich, velvety sauce that makes this casserole so special. I’ve tried making a “from-scratch” sauce, and while it’s good, the soups provide a consistent, creamy base that’s hard to beat on a weeknight. Trust me, do not skip the Worcestershire sauce; it adds a subtle depth that cuts through the richness beautifully. For the potatoes, russets are key—their starchiness helps thicken the sauce as they bake.(See the next page below to continue…)