Ingredients
– 1 pound ground beef (or turkey, if preferred)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups diced potatoes (about 4 medium potatoes)
– 1 can (10.5 oz) cream of mushroom soup
– 1 cup milk
– 2 cups shredded cheddar cheese
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon paprika
– Fresh parsley (for garnish, optional)
Equipment Needed
– Large skillet
– 9×13 inch baking dish
– Mixing bowl
– Wooden spoon or spatula
– Knife and cutting board
– Aluminum foil
Step-by-Step Instructions
To start off, I preheat my oven to 350°F (175°C). While the oven is warming up, I heat a large skillet over medium heat and sauté the diced onion until it’s soft and translucent. This is one of my favorite moments in cooking—those sweet onion aromas wafting through the air! Next, I add the ground beef (or turkey) to the skillet and brown it until fully cooked, breaking it apart with my spatula. Once it’s fully cooked, I drain any excess fat and stir in the minced garlic, salt, pepper, and paprika, letting everything blend together for a minute. That gorgeous mixture is just the start! (See the next page below to continue steps…)