Ingredients:
1 lb ground beef
4 medium potatoes, thinly sliced
1 small onion, sliced
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 cup shredded cheddar cheese
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
2 tbsp butter, melted
Fresh parsley for garnish (optional)
Directions:
Preheat your oven to 375°F (190°C) or prepare a campfire with a stable cooking surface.
Brown the ground beef in a skillet over medium heat, seasoning with garlic powder, onion powder, salt, and pepper. Drain excess fat if necessary.
In a bowl, combine the cream of mushroom soup and milk, stirring until smooth.
Layer half of the sliced potatoes in a greased 9×13-inch baking dish or a cast-iron skillet if cooking over a campfire.
Spread the browned beef evenly over the potatoes, then top with sliced onions.
Pour the soup mixture over the beef and onions, spreading it evenly.
Layer the remaining potatoes on top, then drizzle with melted butter.
Cover the dish with aluminum foil and bake in the oven for 45-50 minutes, or cook over the campfire, until the potatoes are tender.
Remove the foil and sprinkle the shredded cheddar cheese over the top. Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley if desired, and serve hot for a hearty, rustic meal!
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 450 kcal per serving
