Ingredients
Scale
- 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.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
