Ingredients:
1 lb ground beef
1 small onion, diced
4-5 medium potatoes, peeled and sliced thin
2 cups shredded cheddar cheese
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:
Cook the beef: In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain any excess fat and season with salt and pepper.
Layer the potatoes: Preheat the oven to 350°F (175°C). In a greased baking dish, layer half of the sliced potatoes evenly.
Add the beef: Spread the cooked ground beef mixture evenly over the potato layer.
Prepare the sauce: In a bowl, mix the cream of mushroom soup and milk. Pour half of the mixture over the beef and potatoes.
Add cheese and top layer: Sprinkle 1 cup of shredded cheese over the beef mixture. Layer the remaining potatoes on top, pour the remaining soup mixture, and top with the last cup of cheese.
Bake: Cover the dish with aluminum foil and bake for 50-60 minutes, until the potatoes are tender. Remove the foil for the last 10 minutes to brown the top.
Serve: Garnish with fresh parsley, and serve hot.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 480 kcal per serving
