Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium skillet, brown the ground beef over medium heat. Break it up as it cooks until it is no longer pink.
- Peel and slice the potatoes into ¼ inch pieces.
- In a medium bowl, whisk together the cream of mushroom soup, milk, garlic, pepper, and salt.
- Grease an 8×8 inch casserole dish.
Layering
- Start layering by placing half of the potatoes in the dish, followed by half of the cooked meat, half of the sauce, and half of the cheese.
- Repeat the layers with the remaining ingredients.
Baking
- Cover the casserole with aluminum foil and bake for 1 hour.
- Remove the foil and bake for an additional 30 minutes, until the potatoes are tender and the cheese is bubbly.
Notes
Garnish with fresh parsley if desired. Pairs well with a simple green salad or steamed vegetables. For added flavor, consider mixing in diced onions or bell peppers with the ground beef. You can substitute the cream of mushroom soup with cream of chicken or a homemade creamy sauce if preferred. Add extra vegetables for more nutrition and color. Sprinkle breadcrumbs on top of the cheese before baking for a crunchy topping.