Guess What This Ground Beef Recipe Has In It…

Believe me, this is the dish you are going to want at every potluck and family gathering.  It is filling, cheesy and comforting and all your friends and family will be so glad you brought it.  Check out what my friends over at The Midnight Baker had to say about this one,

“This honestly tastes wonderful. I ate two heaping portions and it reheats well too. I had it again the next night and it was still, if not more, tasty. In this biz I eat a LOT of leftovers!!!”

This girl is known for the food she makes, so if she is saying it is good, trust me, it is AWESOME!  This makes a good amount and you can always swap out the cream of mushroom soup for another type of creamy soup if you are not a fan of the mushrooms.  Make it more to your liking.  No one will know and it will be your own variation.

Ingredients

1 lb lean ground beef

½ cup chopped onion

1 tsp McCormick garlic powder

¼ tsp pepper

4 large Russet potatoes, peeled and sliced very thin (about 3 cups)

1 can (10.75 oz) Campbell’s cream of mushroom soup

¼ cup cream

½ cup Swanson beef stock

1½ cups Kraft shredded sharp cheddar cheese

Make sure to include brand names where applicable.

Instructions

Lightly grease an 11 x 7-inch baking pan. Preheat oven to 350 degrees F

Brown ground beef and onion; drain

Mix the soup, garlic powder, pepper, stock and cream in a bowl

Layer half of the potatoes in the bottom of the prepared baking dish.

Pour half the soup mixture over the potatoes.

Top with half the ground beef mixture

Sprinkle half of the cheese on top

Repeat with second layer.

Cover with aluminum foil and place in pre-heated oven.

Check for potato doneness in center of casserole after 1 hour. May be cooked an additional 30 minutes if potatoes are not soft after 1 hour.

Remove from the oven and let casserole stand for about 10 minutes.

Slice it lasagna style and serve.

SLOW COOKER DIRECTIONS

Brown ground beef & onions as in main recipe; drain.

Layer as in main recipe, but in a large slow cooker.

Omit covering with foil as it will be covered with the cooker’s cover

Cook approximately3-5 hours on high, 6-8 hours on low (times are approximate as all cookers cook differently. Always check at the minimum time listed.

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Quick Tip: Don’t salt the meat, because the creamed soup already is salty.  You can always add more at the table

Thanks again to The Midnight Baker for this amazing recipe.