Ingredients:
4 lbs russet potatoes, peeled & sliced
1 lb ground beef
1 onion, finely chopped
1 can (10 oz) cream of chicken
1 can (12 oz) evaporated milk
1/2 cup milk
2 tsp salt (divided)
1 tsp pepper (divided)
2 tsp onion powder
4 cups cheddar cheese, shredded
Steps to Deliciousness:
Set your oven to warm up at 350°F.
On the stove, cook the ground beef with onions, adding 1/2 tsp salt and 1/4 tsp pepper. Stir till the meat turns a nice brown. Once done, drain any excess grease and set it to the side.
Mix together the cream of chicken, evaporated milk, milk, 1 tsp salt, 1/4 tsp pepper, and onion powder in a bowl and set aside.
Take a 9×13″ baking dish and grease it up a bit. Now, layer 1/3 of the sliced potatoes, followed by 1/3 of the beef-onion blend, and then 1 cup of cheese. Add a sprinkle of salt and pepper. Repeat this layering twice more.
Evenly drizzle your creamy milk mix over the dish. Seal the top with aluminum foil.
Pop it into the oven for an hour. At the end, check that the potatoes are cooked just right.
Pull off the foil, and sprinkle the last of the cheese over the top.
Give it another 5 minutes in the oven to let the cheese melt to perfection.
Once out, wait for about 15 minutes. This lets your casserole set a bit before you serve.
My husband can’t get enough of this soup; he always wants a second helping.
Pure joy in the mouth! I love snagging these right when they are hot from the oven!.
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This is my hubby’s favorite recipe. He asks for it so often, I really need to teach him how to make it
