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Ingredients:
1 lb ground beef
1 medium onion, chopped
4 large potatoes, thinly sliced
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil
Directions:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
Add the ground beef to the skillet, breaking it apart as it cooks. Season with garlic powder, onion powder, salt, and pepper. Cook until the beef is browned, then drain excess fat.
In a separate bowl, mix the cream of mushroom soup and milk until smooth.
Layer half of the sliced potatoes in the prepared baking dish. Spread half of the cooked ground beef over the potatoes, then pour half of the soup mixture over the beef. Repeat the layers with the remaining potatoes, beef, and soup mixture.
Cover the dish with aluminum foil and bake for 1 hour.
Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes
Kcal: 450 kcal | Servings: 6 servings
