Ingredients
Scale
- 1 pound lean ground beef
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ¾ cup milk
- ½ cup chopped onion
- Salt and ground black pepper to taste
- 3 cups peeled and thinly sliced potatoes
- 1 cup shredded Cheddar cheese
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Brown the beef: In a large skillet over medium-high heat, cook the ground beef until it’s browned and crumbly, about 5 to 7 minutes. Drain off the excess grease and set aside.
- Prepare the soup mixture: In a medium bowl, combine the condensed cream of mushroom soup, milk, chopped onion, salt, and pepper.
- Layer the ingredients: In a 2-quart baking dish, create alternating layers of thinly sliced potatoes, the soup mixture, and the browned ground beef.
- Bake: Place the dish in the preheated oven and bake until the potatoes are tender, which should take about 1 to 1 1/2 hours.
- Add cheese: Sprinkle the shredded Cheddar cheese over the top and return to the oven. Continue baking just until the cheese has melted and is bubbly.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes