1 pound lean ground beef

½ cup yellow onion, diced

1 green bell pepper, diced

2 cloves garlic, minced

2 to 3 medium-sized Russet potatoes, peeled and thinly sliced

1 (10.75-ounce) can condensed cream of mushroom soup

1 cup sour cream

1 cup shredded cheddar cheese

Salt and pepper, to taste

French fried onions (for topping)

Optional toppings: sliced green onions, chopped fresh parsley

Directions:

Preheat oven to 375°F. Grease a 9×13-inch casserole dish and set aside.

In a large skillet, cook ground beef over medium heat until browned and cooked through, breaking it up as it cooks.

Add diced onion, green bell pepper, and minced garlic to the skillet with the ground beef. Sauté until vegetables are softened and fragrant. If dry, add ¼-½ cup of water.

In a separate bowl, mix condensed cream of mushroom soup and sour cream until well combined. Season with salt and pepper to taste.

Layer sliced potatoes in 2 even layers on the bottom of the dish. Add more salt and pepper to taste.

Spoon ground beef and vegetable mixture over the potatoes.

Pour cream of mushroom soup mixture over the beef and vegetables, spreading it out evenly.

Sprinkle shredded cheddar cheese over the casserole.

Cover casserole dish with aluminum foil and bake in preheated oven for 45-50 minutes, or until potatoes are tender when pierced with a fork.

Remove foil and sprinkle French fried onions on top of the casserole.

Continue baking for an additional 5 minutes, or until onions are golden brown and casserole is heated through.

Once done, remove casserole from the oven and allow it to cool for a few minutes.

Garnish with sliced green onions or chopped fresh parsley, if desired. Slice, serve, and enjoy!

Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes | Servings: 6