Classic Meat & Potato Casserole

4. Assemble the Casserole:

1. Layer half of the thinly sliced potatoes evenly on the bottom of the greased baking dish.
2. Pour half of the soup mixture over the potatoes and spread gently to cover.
3. Add half of the cooked meat mixture in an even layer, then sprinkle with half of the shredded cheese.
4. Repeat the layers: remaining potatoes, soup mixture, meat, and finish with the rest of the cheese.

5. Bake:

1. Cover the baking dish tightly with greased aluminum foil (greased side facing down to prevent sticking).
2. Bake in the preheated oven for 1 to 1½ hours, or until the potatoes are fork-tender. Cooking time may vary based on the thickness of the potato slices.
3. Remove foil and allow the casserole to cool for 5–10 minutes before serving. This helps the layers set slightly and makes it easier to slice and serve.

Serving Tips

• Garnish with fresh chopped parsley for a pop of color.
• Pair with a crisp green salad or roasted vegetables to round out the meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in the microwave until warmed through. This casserole also freezes well — wrap tightly and freeze for up to 2 months.