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.
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.