Cheesy Beef & Potatoes Casserole

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 tsp Garlic powder
  • 1/2 cup Onion
  • 4 Potatoes, peeled and sliced very thin (about 3 cups, large

• Canned Goods

  • 1/2 cup Beef stock
  • 1 can Cream of mushroom soup

• Baking & Spices

  • 1/4 tsp Pepper

• Dairy

  • 1 1/2 cups Cheddar cheese, sharp
  • 1/4 cup Cream

Found on bakeatmidnite.com

Description

Ingredients

• 1 lb lean ground beef
• ½ cup chopped onion
• 1 tsp garlic powder
• ¼ tsp pepper
• 4 large potatoes, peeled and sliced very thin (about 3 cups)
• 1 can (10.75 oz) cream of mushroom soup
• ¼ cup cream
• ½ cup beef stock
• 1½ cups shredded sharp cheddar cheese

Directions

• Lightly grease an 11 x 7-inch baking pan. Preheat oven to 350 degrees F
• Brown ground beef and onion; drain
• Mix the soup, garlic powder, pepper, stock and cream in a bowl
• Layer half of the potatoes in the bottom of the prepared baking dish.
• Pour half the soup mixture over the potatoes.
• Top with half the ground beef mixture
• Sprinkle half of the cheese on top
• Repeat with second layer.
• Cover with aluminum foil and place in pre-heated oven.
• Check for potato doneness in center of casserole after 1 hour. May be cooked an additional 30 minutes if potatoes are not soft after 1 hour.
• Remove from the oven and let casserole stand for about 10 minutes.
• Slice it lasagna style and serve.
• SLOW COOKER DIRECTIONS
• Brown ground beef & onions as in main recipe; drain.
• Layer as in main recipe, but in a large slow cooker.
• Omit covering with foil as it will be covered with the cookers cover
• Cook approximately3-5 hours on high, 6-8 hours on low (times are approximate as all cookers cook differently. Always check at the minimum time listed.