Ingredients:

  • 1.5 lbs 80/20 ground beef
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 4 large russet potatoes, peeled and sliced into 1/8-inch rounds
  • 2 cups frozen sweet corn
  • 10.5 oz condensed cream of mushroom soup
  • 0.5 cup whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup crispy fried onions

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch ceramic or glass baking dish.
  2. In a large skillet over medium-high heat, brown the ground beef with the diced yellow onion. Sauté until the beef is thoroughly browned and the onions are softened, creating the Maillard reaction for deep flavor.
  3. Add minced garlic, smoked paprika, salt, and black pepper to the beef mixture. Cook for 1-2 minutes until aromatic, then remove from heat.
  4. In a medium bowl, whisk together the condensed cream of mushroom soup and whole milk until the mixture is smooth and pourable.
  5. Layer the thinly sliced Russet potatoes in the bottom of the prepared baking dish. Top the potatoes with the frozen sweet corn.
  6. Spread the seasoned ground beef mixture evenly over the vegetable layers. Pour the soup and milk mixture over the top, allowing it to penetrate down through the potato layers.
  7. Cover with foil and bake for 30 minutes. Remove foil, sprinkle with shredded sharp cheddar cheese, and bake for an additional 15 minutes.
  8. Top with crispy fried onions during the last 5 minutes of baking until the cheese is bubbling and the topping is golden brown.