This is a super simple, super quick and easy casserole that is also super tasty! A great way to use up all the new potatoes from the garden!
1 lbs lean ground beef
3 cup thinly sliced potatoes (I prefer using new potatoes…the original recipe called for peeling them, I never peel mine)
1 can condensed cream of mushroom soup (I use my homemade version)
½ cup chopped onion
¾ cup milk
1 cup shredded cheddar cheese (monterey jack is yummy too!)
salt to taste
freshly ground pepper — to taste
1. Preheat oven to 350 degrees F
2. In a medium skillet over medium heat, brown the ground beef; drain fat (I pre-brown my meat).
3. In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
4. Alternately layer the potatoes, soup mixture and meat in a 11×7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.