Start by preheating your oven to 375°F (190°C). A hot oven ensures the casserole cooks evenly and develops that golden, bubbly top layer.

Heat a large skillet over medium heat and brown 1 pound of ground beef (or your preferred protein).

Season with salt, pepper, and a pinch of garlic powder for added flavor.

Once cooked through, drain any excess grease and set aside.

In a large mixing bowl, combine:

1 can of cream of mushroom soup (or cream of chicken for a lighter flavor).

1/2 cup of milk to thin the mixture slightly.

1/2 teaspoon of paprika for a hint of warmth.

Stir until smooth and well combined.

Grease a 9x13-inch casserole dish lightly with butter or cooking spray.

Spread an even layer of cooked meat on the bottom.

Add a layer of frozen mixed vegetables (about 2 cups).

Top the vegetables with 2 cups of cooked pasta, rice, or tater tots, depending on your preference.

Pour the creamy soup mixture evenly over the layers, ensuring it reaches every corner.

Generously sprinkle 1–1½ cups of shredded cheddar cheese on top. This is where the magic happens—don’t skimp!

Place the casserole dish in the preheated oven and bake for 30–35 minutes, or until the cheese is melted, bubbly, and lightly golden.

Remove the dish from the oven and allow it to rest for 5–10 minutes before serving. This step helps the layers set and makes serving easier.

By following these steps, you’ll create a hotdish that’s brimming with flavor and comfort. It’s a dish that’s as satisfying to make as it is to eat!