Instructions
Step 1: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Step 2: In a large skillet over medium heat, cook the ground beef with diced onion and garlic until browned and cooked through. Drain excess fat. Season with paprika, thyme, salt, and pepper.
Step 3: In a bowl, mix the cream of mushroom soup and sour cream until smooth.
Step 4: Layer half of the sliced potatoes in the prepared baking dish. Spread half of the beef mixture over the potatoes. Spoon half of the soup mixture on top and sprinkle with 1 cup cheddar cheese.
Step 5: Repeat layers with the remaining potatoes, beef, soup mixture, and cheddar cheese. Dot the top with butter pieces.
Step 6: Cover with foil and bake for 60 minutes. Remove foil and bake an additional 15-20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Step 7: Let rest for 10 minutes before serving. Garnish with chopped parsley if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) or in the microwave until heated through. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
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