Ingredients:
4 lbs russet potatoes, peeled & sliced
1 lb ground beef
1 onion, finely chopped
1 can (10 oz) cream of chicken
1 can (12 oz) evaporated milk
1/2 cup milk
2 tsp salt (divided)
1 tsp pepper (divided)
2 tsp onion powder
4 cups cheddar cheese, shredded
Steps to Deliciousness:
Set your oven to warm up at 350°F.
On the stove, cook the ground beef with onions, adding 1/2 tsp salt and 1/4 tsp pepper. Stir till the meat turns a nice brown. Once done, drain any excess grease and set it to the side.
Mix together the cream of chicken, evaporated milk, milk, 1 tsp salt, 1/4 tsp pepper, and onion powder in a bowl and set aside.
Take a 9×13″ baking dish and grease it up a bit. Now, layer 1/3 of the sliced potatoes, followed by 1/3 of the beef-onion blend, and then 1 cup of cheese. Add a sprinkle of salt and pepper. Repeat this layering twice more.
Evenly drizzle your creamy milk mix over the dish. Seal the top with aluminum foil.
Pop it into the oven for an hour. At the end, check that the potatoes are cooked just right.
Pull off the foil, and sprinkle the last of the cheese over the top.
Give it another 5 minutes in the oven to let the cheese melt to perfection.
Once out, wait for about 15 minutes. This lets your casserole set a bit before you serve.
Cranberry Bread Pudding
Recipe for Slow Cooker Salisbury Steak Meatballs
To Pick up a New Girl, My Widower Dad Told Her I Was His Housekeeper, Not His Daughter – I Taught Him a Harsh Lesson
Ultimate 3-Layer Apple and Caramel Sponge Cake: A Heavenly Fall Treat
Lunch-lady-brownies
Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce