An economical and satisfying casserole
of ground beef and sliced potatoes in a mushroom cream sauce
and topped with cheddar cheese.
Ground Beef and Potato
Casserole
1 pound ground beef
2 baking potatoes, peeled and thinly sliced
1 (10-ounce) can condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese
- Brown ground beef in skillet. Drain.
- Meanwhile, place sliced potatoes in a
medium saucepan, cover with water, and bring to a boil. Cook
until tender, about 5 minutes. Drain well.
- Add cooked potatoes and soup to ground
beef; gently mixing to combine. Turn into a lightly greased 2
1/2-quart casserole. Sprinkle cheese evenly over top.
- Bake in a preheated 350°F (175°C) oven
for 30 minutes.
Serves 4.
