Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 4 cups thinly sliced potatoes
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1 tablespoon butter
- Substitution: You can replace cream of mushroom soup with cream of chicken soup for a different flavor.
Instructions
- Preheat your oven to 375°F (190°C). Butter 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 tender. Drain any excess fat.
- In a separate bowl, mix the cream of mushroom soup with the milk until smooth. Season with salt and pepper to taste.
- Layer half of the sliced potatoes in the prepared baking dish. Top with half of the ground beef mixture and then half of the soup mixture. Repeat the layers with the remaining ingredients.
- Cover the dish with aluminum foil and bake for 1 hour.
- Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving. This step allows the flavors to meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International