Potato casserole with cheese and hamburger

° 1 pound ground beef
1 onion finely chopped
4 pounds peeled potatoes
° salt/pepper
° 8 oz cheddar cheese, grated (for 2 cups)
° 1 can cheese soup, 10.75 oz
° 1 12 oz can of evaporated milk
Half a cup of milk
° 1/2 teaspoon salt
° 1/4 teaspoon pepper
Spray a 13×9 baking dish with cooking spray and preheat the oven to 350 degrees.
Add ground beef and onion to a large skillet, season with salt and pepper, then cook until ground beef is tender and crumbly. Strain the fat and then spread it.
Slice the potatoes into thin slices (less than 1/4 inch). Add a layer of potato slices to the bottom of the baking tray. Sprinkle the potatoes with salt/pepper.
Cover the potatoes with a quarter of the beef mixture. The beef is covered with a quarter of grated cheese. Repeat this process 3 more times.
Combine the condensed cheddar soup, evaporated milk, milk, salt, and pepper, then whisk until smooth. Pour the mixture over the potato/beef/cheese layers.
Cover the dish tightly with aluminum foil and bake at 350 degrees for an hour. Remove the aluminum foil, then continue baking for 15 to 20 minutes or until the potatoes are soft and the dish is lightly brown and bubbly.

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