Ingredients
5 small potatoes
2 lbs of ground beef, browned
2 cans of Campbell’s cream of mushroom soup
1 1/2 cups of McArthur milk
1 1/2 cups of Kraft shredded cheese (we used a colby jack mix, but cheddar would be great too)
Instructions
Preheat oven to 350 degrees.
Brown your ground beef and set aside
Peel and slice potatoes and set aside. We use this easy mandolin slicer to cut our potatoes quickly.
In a mixing bowl, combine cream of mushroom soup, milk, salt and pepper to taste. Mix well. Set aside.
Spray a 9×13 baking dish with non stick spray.
Layer in the pan, potatoes, beef, soup, and cheese. Then repeat. Top with remaining cheese.
Cover with foil and bake for 1 hour
Remover foil and bake another 30 minutes until potatoes are fork tender.
Allow it to sit for 10 minutes, then cut and serve.
Quick Tip: You can easily prepare this ahead of time and just pop it in the oven when you are ready to eat!
Thanks again to Eating on a Dime for this amazing recipe.
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