Ingredients:
5 small potatoes
2 lbs. ground beef, browned
2 cans of Campbell’s cream of mushroom soup
1 1/2 cups McArthur milk
1 1/2 cups of Kraft shredded cheese (we used a mixture of Colby jack, but cheddar would also be fine)
Instructions:
Preheat the oven to 350 degrees.
Brown your ground beef and set it aside.
Peel and slice the potatoes and set them aside. We use this easy-to-cut mandolin to cut our potatoes quickly.
In a bowl, mix the cream of mushroom soup, milk, salt, and pepper to taste. Mix well. Set aside.
Spray a 9×13 baking dish with non-stick spray.
Lay the potatoes, beef, soup, and cheese in layers in the dish. Repeat the operation. Cover with remaining cheese.
Cover with aluminum foil and bake for 1 hour.
Remove foil and cook for another 30 minutes until potatoes are fork tender.
Let stand for 10 minutes, then cut and serve.
Tip: You can easily prepare this dish ahead of time and put it in the oven when you’re ready to eat!
Thanks again to Eating on a Dime for this amazing recipe.
