Description
A comforting casserole combining ground beef, crispy bacon, and creamy cheese sauce with tender potatoes.
Ingredients
Scale
- 500 g ground beef
- 2 cups diced potatoes, cooked
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 tsp paprika
- Salt and black pepper to taste
- 1/2 cup cooked crispy bacon, crumbled
- 1 tbsp olive oil
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent and fragrant.
- Toss in the ground beef, breaking it apart with a spatula. Cook until browned and no longer pink, about 7-10 minutes.
- Stir in the frozen mixed vegetables and cooked potatoes.
- In a separate bowl, combine the cream of mushroom soup, milk, paprika, salt, and pepper. Whisk thoroughly until smooth.
- Pour the soup mixture into the pan and stir well to coat the beef and vegetables evenly.
- Transfer everything to a greased baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake in a preheated oven at 190°C (375°F) for 20 to 25 minutes, or until the cheese is bubbly and golden brown.
- Finally, sprinkle the crispy bacon over the casserole and return it to the oven for an additional 5 minutes.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg