Ingredients
Scale
- 4 lbs russet potatoes, peeled and sliced
- 1 lb ground beef
- 1 onion, diced
- 1 can (10 oz) cream of chicken soup
- 1 can (12 oz) evaporated milk
- 1/2 cup milk
- 2 teaspoons salt, divided
- 1 teaspoon pepper, divided
- 2 teaspoons onion powder
- 4 cups cheddar cheese, shredded
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet over medium heat, brown the ground beef with diced onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper until no longer pink. Drain and set aside.
- In a mixing bowl, whisk together cream of chicken soup, evaporated milk, milk, 1 teaspoon salt, 1/4 teaspoon pepper, and onion powder.
- Grease a 9×13-inch baking dish. Layer one-third of the potatoes, one-third of the beef mixture, and 1 cup of shredded cheddar cheese. Sprinkle with salt and pepper.
- Repeat layers two more times.
- Pour the milk mixture evenly over the top so it seeps into all layers.
- Cover tightly with aluminum foil and bake for 1 hour, until potatoes are tender.
- Remove foil, sprinkle remaining cheese, and bake uncovered for 5 minutes until bubbly and golden.
- Let rest for 15 minutes before serving.
Notes
- Swap ground beef with ground turkey for a lighter option.
- Use low-fat cheddar cheese if you prefer a healthier version.
- Serve with garlic bread or a fresh salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main
- Method: Baked
- Cuisine: American