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Layer the Casserole:
Arrange potatoes, the cooked beef mixture, and spoonfuls of cream of mushroom soup in an oiled baking dish. Layers may be repeated as needed.
Bake: Tuck the dish under foil and bake until the potatoes are soft in a preheated oven.
Add Cheese: Take off the foil, cover with cheese, then put back in the oven until bubbling and melted.
To make slicing simpler, let the casserole sit for a few minutes before serving.
Optimal Storage:
Eat cold: Keep leftovers for up to three days in an airtight container.
Baked or unbaked, freeze the dish for up to two months. Reheat or bake after thawing in the refrigerator overnight.
NATURE
Ground beef, one pound
Chop one medium onion and three or four thinly sliced medium potatoes.
Taste-test salt and pepper
Grated cheddar cheese, one cup
One (10.5 ounce) can Reduced cream of chicken or mushroom soup
1/2 cup milk
An half cup of sour cream
Optional, for seasoning: paprika or dry herbs
NOTES
Set the oven to preheat and get the ingredients ready:
Turn your oven on to 350°F (175°C).
Thinly slice and peel the potatoes, if you so like. Lay aside.
Cook the Ground Beef: Brown the meat and soften the onion in a pan set over medium heat. Whatever extra fat should be drained.
Taste-test and add salt and pepper.
To make the creamy sauce, blend the condensed soup, milk, and sour cream in a bowl.
Put half of the sliced potatoes in a 9 by 13-inch baking dish that has been oiled.
Spoon half of the cooked ground beef over the potatoes.
Scoop half of the creamy sauce over the potatoes and steak.
Using the leftover steak, potatoes, and sauce, repeat the layers.
Shred cheddar cheese and, if using dry herbs, paprika over the top.
Bake for an hour, covered with aluminum foil in the preheated oven.
Once the potatoes are soft and the top is golden and bubbling, remove the cover and bake for a further 20 to 30 minutes.
To make slicing simpler, let the casserole cool for a few minutes before serving.
