This casserole takes the bold flavors you’d expect from a fancy steakhouse dinner and turns them into something you can throw together on a weeknight without much fuss.

The Montreal steak seasoning does most of the heavy lifting here, giving ordinary ground beef that peppery, garlicky punch you’d get from a $40 ribeye.

Add real mushrooms to your cream of mushroom soup, and suddenly you’ve got something that tastes homemade instead of straight from a can.

This is the kind of dish that fills up hungry people without requiring you to stand over the stove all evening.

It’s messy, hearty, and completely unpretentious—exactly what dinner should be when you’re tired and everyone’s starving.

Why You’ll Love This Recipe

This casserole solves the eternal “what’s for dinner” problem without sending you to three different grocery stores. Everything you need is probably already in your kitchen or easy to grab in one trip.

The Montreal seasoning brings a steakhouse vibe without the steakhouse price tag. You’re getting real flavor depth from something that costs a fraction of what you’d pay at a restaurant.

Plus, you can layer it all in one dish, stick it in the oven, and walk away!

The Swiss cheese melts into all those nooks and crannies between the potatoes and beef, creating these little pockets of gooey, savory goodness.

Ingredients

1½ pounds ground beef
2 tablespoons Montreal steak seasoning
1 large onion, diced
8 ounces fresh mushrooms, sliced
2 cans (10.5 oz each) cream of mushroom soup
½ cup milk
4-5 medium russet potatoes, thinly sliced (about ⅛ inch thick)
2 cups shredded Swiss cheese
Salt and pepper to taste
2 tablespoons butter
Fresh parsley for garnish (optional)

Instructions

Preheat your oven to 350°F. Grab a 9×13 inch baking dish and give it a good coating of cooking spray.

In a large skillet over medium-high heat, brown the ground beef with the Montreal steak seasoning, breaking it up as it cooks. This should take about 6-8 minutes. Drain off any excess fat and set the beef aside.

In the same skillet, melt the butter and sauté the diced onions until they start to soften, about 3-4 minutes. Toss in the sliced mushrooms and cook until they release their moisture and start to brown, another 5-6 minutes. Season with a pinch of salt and pepper.

In a medium bowl, mix together the cream of mushroom soup and milk until smooth. Stir in half of the sautéed mushrooms and onions, saving the rest to layer into the casserole.

Start building your casserole by spreading half of the sliced potatoes across the bottom of your baking dish. Season them lightly with salt and pepper.

Layer half of the seasoned ground beef over the potatoes, followed by half of the remaining mushroom and onion mixture.

Pour half of the mushroom soup mixture over everything, then sprinkle with 1 cup of the Swiss cheese.

Repeat the layers: remaining potatoes, remaining beef, remaining mushroom and onion mixture, and the rest of the soup mixture.

Cover the dish tightly with aluminum foil and bake for 1 hour. The potatoes should be tender when you poke them with a fork.

Remove the foil and sprinkle the remaining Swiss cheese over the top. Pop it back in the oven, uncovered, for another 15 minutes until the cheese is melted and bubbly.

Let it rest for about 10 minutes before serving. This helps everything set up so you don’t end up with a soupy mess on your plate. Garnish with fresh parsley if you’re feeling fancy.