In a big frying pan on medium heat, cook the ground beef until it’s no longer pink. Cut it into small pieces while it cooks, and put in the chopped onions. Cook for 2-3 more minutes until the onions are soft. Remove extra fat and add salt, pepper, and any other seasonings you like.
Make the creamy sauce.
In a bowl, combine the can of mushroom soup with milk until it’s well mixed. This blend will help the casserole stay moist and creamy while it cooks in the oven.
Place the ingredients one on top of the other.
Lightly coat a 9×13-inch baking dish with cooking spray or butter. Begin by placing half of the potato slices at the bottom of the dish. Put a little salt and pepper on the potatoes. Put half of the cooked ground beef on the potatoes, then add half of the soup. Do another layer with more potatoes, ground beef, and soup.
Put cheese on top.
Put the grated cheddar cheese evenly on top. This will make a tasty golden crust with bubbles when it bakes.
Make the casserole.
Put aluminum foil on the baking dish and bake in the oven that has been preheated for 1 hour. After one hour, take off the foil and bake for another 15-20 minutes, or until the potatoes are soft and the cheese is melted and slightly golden.
“Serve and enjoy”
Allow the dish to cool down for a few minutes before you serve it. This meal is delicious on its own, but you can also add fresh parsley, chives, or green onions to make it even tastier and more colorful.
Advice for being successful:
Cut the potatoes into thin slices. Cutting the potatoes into thin, uniform slices will ensure they cook evenly. Using a mandoline slicer can help you cut ingredients evenly and save time preparing food.
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