Beef and Potato Casserole
Ingredients:
1 pound ground beef
1 onion, chopped
4 cups sliced potatoes (4 medium potatoes)
2 cups grated cheddar cheese
1 can (10.5 ounces) cream of mushroom soup
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, for garnish (optional)
Beef and Potato Casserole
Directions:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Fry ground beef and chopped onion in a skillet over medium heat until beef is browned and onion is tender. Allow excess fat to drain off.
In a large bowl, combine cream of mushroom soup, milk, garlic powder, paprika, salt, and pepper. Place sliced potatoes in a layer in the prepared baking dish. Spread the cooked ground beef and onion over the potatoes.
Pour the soup mixture over the beef and potatoes, dividing evenly.
Cover the mold with aluminum foil and bake for 45 minutes.
Remove the foil, sprinkle grated cheddar cheese on top and bake for an additional 15 minutes or until the cheese is melted and bubbly. Garnish with fresh parsley, if desired, and serve warm.