Hamburger Potato Casserole

Our home used to be the default party house. Spouse and I both love to engage and we have a really cool terrace for kids (pool, b-ball, trampoline, corn-hole, and so forth.) so everybody consistently appeared to land at our home on the ends of the week. 

What's more, we cherished it! 

Be that as it may, as our children have gotten progressively engaged with their games and we keep on working all day AND on low maintenance adventures (like this here ol' formula blog), we simply don't have the opportunity to do the stuff we once did.

In the event that you love comfort nourishment meals like this one, look at a couple of these plans as well! 

• Chicken and Stuffing Casserole - An addictive dish formula with Pepperidge Farm stuffing, harsh cream and chicken. 
• Covered Chicken Casserole - Layers of smooth potatoes (think Potatoes Au Gratin) bested with chicken, covered with cheddar and bacon! 
• Hot dog and Rice Casserole - a basic formula ideal for dinner, side dishes, potlucks and Thanksgiving (once in a while called Rice Dressing). 
• Pork Chop Casserole - A simple pork cleave heat made with rice and French onion soup. 
• Burger and Rice Casserole - Ground hamburger and rice heated together in an exemplary meal formula that is anything but difficult to make your own. 
• Chicken Tetrazzini - Classic tetrazzini made with pasta, mushrooms, wine (discretionary) and cheddar. Too simple AND overly tasty!
• Hamburger Potato Casserole

INGREDIENTS :

• 1.5 pounds ground beef
• 1 onion, finely diced
• 4 pounds potatoes, peeled
• Salt and pepper
• 8 ounces cheddar cheese, shredded (about 2 cups)
• 1 10.75-oz can condensed Cheddar Cheese soup
• 1 12-oz can evaporated milk
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper

INSTRUCTIONS:

1. Spray a 13x9 baking dish with cooking spray and preheat oven to 350 degrees.

2. Add ground beef and onion to a large skillet, season with salt and pepper then cook until

ground beef is cooked though and crumbled. Drain fat then set aside.

3. Cut potatoes into thin slices (less than 1/4 inch). Add one layer of potato slices to the bottom

of the baking dish. Sprinkle potatoes with salt and pepper. Top potatoes with 1/4 of beef

mixture. Top beef with 1/4 of shredded cheese. Repeat this process three more times.

4. Combine condensed cheddar soup, evaporated milk, milk, salt, garlic powder and pepper

then whisk until smooth. Pour mixture over potato/beef/cheese layers. Cover dish with

aluminum foil then bake at 350 degrees for one hour. Remove foil then continue baking for an

additional 15 minutes or until potatoes are tender and dish is light golden brown and bubbly.

NOTES:

If potatoes aren’t tender after total baking time, cover dish with aluminum foil and continue baking

until potatoes are tender.

Don’t use the reduced calorie/fat condensed soup in this recipe. I tried it once and the dish was dry

and not as creamy