Ingredients:
1 pound ground beef
1 cup onion, diced
1 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon black pepper
5 medium potatoes, thinly sliced
1 can (10.7 oz) condensed cream of mushroom soup (with or without garlic)
1 can (10.7 oz) condensed cream of chicken soup
1 can (12 oz) evaporated milk
1/2 cup milk
2 cups shredded cheese
Cooking spray
Instructions:
Preheat the oven: Heat your oven to 375°F (190°C). Spray a 9×13-inch pan with cooking spray.
Cook the beef: In a large skillet, cook the ground beef, diced onions, and minced garlic over medium heat until the beef is no longer pink. Drain the excess fat using a colander. Season the mixture with salt and pepper.
Layer the potatoes and beef: Place a layer of thinly sliced potatoes over the bottom of the prepared 9×13-inch pan. Add half of the cooked beef mixture on top of the potatoes.
Prepare the creamy sauce: In a mixing bowl, combine the condensed cream of mushroom soup and condensed cream of chicken soup. Whisk in the evaporated milk and regular milk until the mixture is smooth.
Assemble the casserole: Pour half of the soup mixture over the beef and potatoes. Sprinkle with half of the shredded cheese. Repeat the layers with the remaining potatoes, beef, soup mixture, and cheese.
Bake the casserole: Cover the pan with aluminum foil, tenting it slightly so the foil doesn’t stick to the cheese. Place the pan in the preheated oven and bake for 1 hour.
Finish baking: After 1 hour, remove the foil and continue baking for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
Rest and serve: Once baked, remove the casserole from the oven and let it rest for 10 minutes on a wire rack before slicing and serving.
Notes:
Slicing the Potatoes: Ensure the potatoes are sliced thinly and evenly to allow for even cooking throughout the dish.
Let It Rest: Allow the casserole to rest for ten minutes before serving, which helps the flavors meld together.
Use Time-Savers: To save time, consider using pre-chopped onions and garlic.
Even Layers: Assemble the casserole with even layers of ground beef, vegetables, and cheese for the best results.
Cook Covered: Cover the casserole with aluminum foil while baking to keep the top layer from overcooking or drying out. Uncover at the end and broil for a golden brown top layer, if desired.
