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Pantry Pleaser: Ground Beef and Potato Bake

When weeknights get hectic and your energy is running low, it helps to have a reliable go-to recipe that checks all the boxes: simple, hearty, budget-friendly, and made from pantry staples. Enter the Ground Beef and Potato Bake — a true “Pantry Pleaser” that transforms humble ingredients into a satisfying, family-approved meal.

Why You’ll Love This Dish

There’s something comforting about baked casseroles, and this one is no exception. It combines well-seasoned ground beef, tender layers of potatoes, and melty cheese into a no-fuss meal that’s as cozy as it is filling. Even better? Most of the ingredients are probably already sitting in your kitchen.

This dish is ideal for meal prepping, feeding a hungry crowd, or simply making sure nothing in the fridge goes to waste. It’s a one-pan wonder that delivers on taste and convenience.

Ingredients You’ll Need

• 1 lb ground beef
• 1 small onion, diced
• 3-4 medium russet potatoes, thinly sliced
• 1 can (10.5 oz) cream of mushroom soup (or substitute with any cream-based soup)
• ½ cup milk
• 1 cup shredded cheddar cheese (plus more for topping, if desired)
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• Optional: Chopped parsley or green onions for garnish

Instructions

1. Preheat and Prep
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Brown the Beef
   In a skillet over medium heat, cook the ground beef with the diced onion until browned. Season with salt, pepper, garlic powder, and paprika. Drain excess fat if necessary.
3. Mix the Sauce
   In a bowl, whisk together the cream of mushroom soup and milk until smooth. Stir in the shredded cheese.
4. Layer the Bake
   Arrange a layer of thinly sliced potatoes on the bottom of the baking dish. Spread half of the ground beef mixture over the potatoes, then pour a third of the soup mixture over the top. Repeat layers, finishing with a final layer of potatoes and remaining soup.

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