1 pound ground beef

4 medium potatoes, thinly sliced

1 medium onion, diced

2 cloves garlic, minced

1 can (15 oz) green beans, drained

1 can (10.5 oz) cream of mushroom soup

1 cup shredded cheddar cheese

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic; sauté for 2–3 minutes until softened.
Add ground beef, breaking it apart as it cooks. Cook for 5–7 minutes until browned, seasoning with salt, pepper, and paprika.
In a casserole dish, arrange half of the sliced potatoes in an even layer.
Spread the cooked beef mixture evenly over the potatoes.
Add drained green beans on top of the beef layer.
Spread cream of mushroom soup evenly over the green beans.
Layer the remaining sliced potatoes on top, slightly overlapping them.
Sprinkle shredded cheddar cheese evenly over the top layer.
Cover with aluminum foil and bake for 45 minutes.
Remove foil and bake for an additional 15 minutes until the cheese is melted and bubbly.
Let the casserole rest for a few minutes before serving. Garnish with chopped parsley.

Use ground turkey or chicken for a lighter version.

Mix sour cream into the mushroom soup for extra creaminess.

Add sliced mushrooms, corn, or peas for extra flavor.

Swap cream of mushroom soup for cream of chicken for a flavor variation.

For a spicy twist, use pepper jack cheese or add chili flakes.