Ingredients
8 oz (or more) yellow onion, finely chopped
1 lb ground beef, crumbled
3–4 lbs potatoes, peeled and sliced into ½” thick rounds
1 can (10.5 oz) cheddar cheese soup
12 oz whole milk or evaporated milk
¼ cup milk
1 tsp salt
½ tsp black pepper
1 cup crumbled cheese of your choice (cheddar or a blend works well)
Nonstick cooking spray
Instructions
Preheat Oven: Set your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
Cook Beef and Onions: In a large skillet over medium heat, cook the ground beef and chopped onions together. Stir frequently until the beef is browned and the onions are soft. Drain off any excess fat.
Prepare Potatoes: Slice the peeled potatoes into ½-inch thick rounds. Set aside.
Make Cheese Sauce: In a medium-sized bowl, whisk together the cheddar cheese soup, 12 oz of milk, and the additional ¼ cup of milk. Season with 1 tsp of salt and ½ tsp of black pepper.
Layer the Casserole:
Start by placing a single layer of sliced potatoes in the bottom of the prepared baking dish.
Sprinkle with a little salt and pepper.
Spread about ¾ of the ground beef mixture evenly over the potatoes.
Sprinkle ⅓ of the crumbled cheese on top.
Repeat this layering process two more times: potatoes, beef, crumbled cheese.
Pour Cheese Sauce: Evenly pour the cheddar cheese sauce mixture over the entire casserole.
Bake: Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 1 hour.
Crisp the Top: After 1 hour, remove the foil and bake for an additional 15 minutes, or until the cheese on top is golden and bubbly.
Serve: Let the casserole rest for 5–10 minutes before serving. Adjust baking time as needed if the potatoes are not tender enough, depending on their thickness.
Enjoy.