Ingredients:

1 lb. lean ground beef or venison

1 onion, chopped

1 tsp each of any of these (optional): garlic powder, paprika, rosemary

Salt and pepper to taste

3 cups thinly sliced potatoes (about 5 potatoes)

1 1/2 cups cream of mushroom soup (or 1 can, may affect gluten-free status)

1/2 cup stock (any kind)

1/4 cup milk or cream

1 1/2 cups shredded cheese

Directions:

Preheat oven to 350°F and grease an 11×7 inch glass baking dish.

Cook onions and ground meat in a medium frying pan until done. Add seasonings and pepper. Drain any grease.

In a bowl, mix together soup, stock, milk, salt, and pepper.

Layer half the potatoes in the baking dish, pour some soup mixture over them, then add half the meat and half the cheese. Repeat layers.

Cover with greased aluminum foil (grease side down) and bake for 1 to 1 1/2 hours, or until potatoes are tender.

Prep Time: 20 minutes | Cooking Time: 1 to 1.5 hours | Total Time: 1.5 to 2 hours

Kcal: 530 kcal | Servings: 6 servings