Instructions
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Preheat oven: Set your oven to 350°F (175°C).
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Cook the beef: In a large skillet over medium-high heat, brown the ground beef with the onion until fully cooked. Drain excess fat.
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Make the sauce: In a bowl, whisk together the mushroom soup, beef broth, heavy cream, rosemary, garlic powder, salt, and pepper.
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Layer the casserole:
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Spread half of the potatoes in the bottom of a greased 9×13-inch baking dish.
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Pour one-third of the sauce over the potatoes, then add half of the beef mixture.
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Repeat with the remaining potatoes, another third of the sauce, and the rest of the beef.
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Finish with the last portion of sauce.
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Top with cheese: Sprinkle shredded cheese evenly across the top.
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Bake: Cover the dish with foil and bake for about 1 hour and 30 minutes, or until the potatoes are tender.
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Serve: Let cool slightly before serving.
This casserole is cozy, filling, and perfect for busy weeknights or Sunday family dinners. Pair it with a crisp green salad or steamed veggies for a complete meal.
