1poundYukon Gold potatoesthinly sliced - about 4 cups
21.5ouncescream of mushroom soup2 10.5-ounce cans
2cupsonionchopped - about half a pound
1 ½cupsmilk
salt to taste
freshly ground pepperto taste
1 ½cupsCheddar cheeseshredded from a block; divided use
Instructions
Preheat oven to 375F.
Spray a casserole dish with no-stick cooking spray.
Set aside ½ cup of the cheese.
In a heavy skillet over medium heat, brown the ground beef and onion.
Drain fat.
In a medium mixing bowl, combine cream of mushroom soup, milk, salt and pepper.
Layer the ½ of the potatoes, 1 cup of the cheese, and the cooked meat mixture. in a 13x9-inch baking dish.
Top with remaining potatoes.
Pour the soup mixture over the top.
Top with remaining Cheddar cheese.
Cover with aluminum foil.
Bake in the preheated oven for 1 hour, or until potatoes are tender.
Continue baking for 5 minutes or until cheese is melted.
Notes
Storage:Let your casserole come to room temperature before storing or freezing it.Keep casserole in an airtight container or covered with plastic wrap. It will keep in the refrigerator for three to four days.You can also freeze leftovers for up to three months. Store the casserole in freezer-safe containers and thaw in the fridge before reheating.Tips
Yukon Gold potatoes don't have to be peeled, so they're the perfect time saver in this recipe. However, if you swap them for something else, like Russet potatoes, you'll want to remove the skin.
Don't forget to drain off the excess fat from your beef before stirring it into the potato casserole recipe. Otherwise, it can taste oily.
Buy pre-diced onions in the produce section to save prep time—and avoid onion-induced tears!
A mandoline slicer can help you quickly cut the potatoes into similar-sized slices.
Shred a block of cheese for the best results. Pre-shredded has a waxy texture—once you notice the difference, it's hard to go back!
Spritz the underside of the aluminum foil with the non-stick cooking spray to prevent it from sticking to and peeling off your top layer of cheese.