Ingredients:
1 lb lean ground beef
1 (10.5 oz) can condensed cream of mushroom soup
¾ cup milk
½ cup chopped onion
Salt and ground black pepper, to taste
3 cups peeled and thinly sliced potatoes
1 cup shredded cheddar cheese
Directions:
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is softened. Drain any excess grease.
In a mixing bowl, combine the cream of mushroom soup, milk, salt, and black pepper, stirring until smooth.
Arrange half of the sliced potatoes in an even layer at the bottom of the prepared baking dish. Spread half of the cooked ground beef over the potatoes.
Pour half of the soup mixture evenly over the beef and potatoes. Repeat the layering process with the remaining potatoes, ground beef, and soup mixture.
Cover the baking dish with aluminum foil and bake for 60 minutes, or until the potatoes are tender.
Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Bake uncovered for an additional 10–15 minutes, or until the cheese is fully melted and bubbly.
Let the casserole rest for 5 minutes before serving to allow the layers to set.
Serve warm and enjoy this hearty, comforting dish!
Servings: 4–6
