I ran across this recipe, and my kids loved it. I list the original source here, but I changed a couple of things and made notes at the bottom that clarified a couple of things.
Cheesy Potatoes and Ground Beef Casserole
Courses: Main Dish
Categories: Beef, Casserole
Source: https://whatsmomcookin.com/cheesy-potatoes-and-ground-beef-casserole/
Serving size: 6
Preparation time: 14 mins
Cooking time: 55 mins
Ingredients
1 lb. Ground Beef (Chicken, Turkey, or Sausage will work too)
1 Yellow Onion, Diced (optional)
1 tbs Garlic Powder
1 tbs Onion Powder
1 tsp Black Pepper
10.5 oz Can of Cream of Chicken Soup (can substitute any flavor cream soup)
12 oz Can Evaporated Milk (can substitute with 12 oz whole milk)
8 oz Cubed Velveeta Cheese (can substitute with cream cheese)
2.5 lbs. Russet Potatoes, thinly sliced (or whatever type of potatoes you have on hand)
8 oz Sharp Cheddar Cheese, grated
Salt to taste, if needed
Directions
1. In a large skillet or Dutch oven, brown the ground beef with the diced onion, and drain the excess grease, if desired. Season with the listed spices. Mix well and set aside.
2. Mix in the soup, milk and Velveeta. Stir until all of the cheese is melted and set aside.
3. Preheat the oven to 400 degrees.
4. Slice the potatoes to about 1/8th of an inch thick. Mix into the ground beef and cheese. Cover with the grated cheddar.
5. Place the lid on or cover with aluminum foil, and bake for about 45 minutes or until the potatoes are tender.
Notes
Sauté onions until brown before cooking beef.
I used the new Campbell’s Cream of Chicken and Mushroom and it worked really well.
Half Velveeta, half cream cheese is really tasty.
Make sure to leave covered the full 45-50 minutes. Otherwise the potatoes may not be completely done.
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