Next, I take my mixing bowl and combine the cream of mushroom soup with the milk, mixing it until it’s smooth and creamy. This combo creates a luscious sauce that brings everything together beautifully. In my baking dish, I layer half of the sliced potatoes on the bottom, then add half of the ground beef mixture, followed by half of the cheese. I repeat these layers, finishing with the remaining cheese on top, because who can say no to extra cheese?
Once layered, I pour the creamy soup mixture evenly over the top, allowing it to seep into all the nooks and crannies. To prevent the cheese from burning, I cover my dish with aluminum foil and pop it into the preheated oven for 1 hour. After that, I remove the foil and bake it for an additional 15-20 minutes, allowing that golden cheese to bubble and brown just perfectly.
When it’s finally done, the anticipation is almost unbearable. I let it cool for a few minutes before serving – patience is a virtue here! I love to top my casserole with a sprinkle of fresh parsley for a pop of color and a fresh taste. It’s truly a feast for the eyes and the stomach.
Pro Tips for Best Results
When I first tried this recipe, I experimented with different types of potatoes. I found that russet potatoes hold up beautifully without getting mushy. The first time I made it with waxy potatoes, the texture turned out too soft for my liking. Trust me, go with russets for that perfect layer of firmness!
Another tip I’ve picked up is to season between layers. Don’t just dump all the salt and pepper on the top layer; sprinkle a bit between the meat and potato layers as well! It makes a world of difference in flavor throughout the whole dish.
Lastly, I discovered that letting the casserole rest for a few minutes after baking allows the layers to set nicely, making it easier to cut into square servings. If you dive in right away, it can be a gooey mess – although who wouldn’t want a gooey mess of cheese, right?
Common Mistakes to Avoid
One of the biggest mistakes I made when starting was using too much liquid! The soup and milk combo creates a decent amount of moisture, so make sure to stick to the measurements given. The first time, I added some broth I had on hand thinking it would enhance the flavor, but instead, it turned my casserole into a soggy soup. (See the next page below to continue…)