MEAT AND POTATO CASSEROLE

This Meat and Potato Casserole will surely make your day extra special! Oh, man, you need this recipe in your life, I’m telling you! This will be the most complete meal you will ever have today! I have listed all the things you will be needing so all you need to do is to follow them step by step and you are good to go. Enjoy!

Ingredients:

1 1/2 c cream of mushroom soup (I had leftover homemade soup in the fridge), or 1 can of cream of mushroom soup (which might make it not gluten-free)

1 teaspoon each of any of these: garlic powder, paprika, or go savorer with rosemary (these are optional).

1-pound lean ground beef or venison

1 onion, chopped

1/2 c stock (any kind)

1/4 c milk or cream

1 1/2 c shredded cheese

3 c thinly sliced potatoes (about 5 potatoes)

Salt and pepper to taste

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray in an 11×7-inch glass baking dish.

Place a frying pan on the stove and turn the heat to medium.

Add the ground beef, onions, seasonings, and pepper. Cook for a few minutes until crumbly and brown. Discard any accumulated fat.

In a mixing bowl, add milk, soup, stock, salt, and pepper. Stir until well blended.

Arrange 1/2 of the potatoes into the prepared baking dish.

Pour about 1/4 of the soup on top of the potatoes.

Scatter about 1/2 of the browned beef and cheese. Repeat the process until everything is arranged in layers ending with cheese.

Cover the baking dish with foil.

Place it inside the preheated oven and bake for about 1 hour to 1 hour 30 minutes. When the potatoes are fork-tender, they are ready for serving.

Remove from the oven and allow the casserole to rest for a few minutes at room temperature.

Serve warm and enjoy!

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