INGREDIENTS:
• 1 lb ground beef
• 4 large potatoes, thinly sliced
• 1 onion, chopped
• 2 cups shredded cheddar cheese
• 1 can (10.75 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1/4 cup sour cream
• Salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
DIRECTIONS:
1. Preheat oven to 350°F (175°C).
2. In a skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is tender. Drain any excess fat.
3. In a small bowl, mix together the condensed soup, milk, sour cream, salt, pepper, garlic powder, and paprika.
4. In a greased 9×13 inch baking dish, layer half of the sliced potatoes, followed by half of the beef mixture, and then half of the soup mixture. Sprinkle with one cup of cheddar cheese.
5. Repeat the layers with the remaining potatoes, beef, soup mixture, and cheese.
6. Cover with aluminum foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
Prep Time: 20 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 50 minutes
Kcal: 350 kcal | Servings: 6 servings