Ingredients
1 pound lean ground beef
3 cups thinly sliced potatoes
1 (10.75 ounce) can condensed cream of
mushroom soup
1 tablespoon olive oil
1 cup chopped onion
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon parsley flakes
3/4 cup milk
1/2 cup shredded Cheddar cheese
Directions
1. Preheat oven to 350 F.
2. In a medium skillet over medium heat add olive oil and cook the onion for 5 minutes. Add the ground beef to brown and drain fat.
3. In a medium mixing bowl, combine cream of mushroom soup, garlic powder, onion powder, paprika, parsley flakes, milk, and salt and pepper to taste.
4. Layer the potatoes, soup mixture and meat in a 11×7 inch (2 quart) baking dish and cover with tinfoil. Bake in the preheated oven for 1 1/2 hours, or until potatoes are tender. Remove tinfoil and top with Cheddar cheese, and continue baking until cheese is melted.
Yield: 6 servings