Instructions
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Preheat your oven to 350°F (175°C).
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Lightly grease a 9×13-inch baking dish with nonstick spray.
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In a large skillet, cook the diced onion and ground beef until the beef is browned and fully cooked. Drain any excess fat if needed.
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Slice the potatoes into approximately ¼-inch thick rounds.
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Arrange a single layer of potato slices in the bottom of the prepared baking dish.
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Season with a sprinkle of salt and pepper.
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Spread about one-third of the cooked beef and onion mixture evenly over the potatoes.
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Sprinkle one-third of the shredded Cheddar cheese over the meat layer.
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Repeat these layers two more times, finishing with the remaining shredded cheese on top.
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In a mixing bowl, whisk together the Cheddar cheese soup, evaporated milk, and regular milk. Add extra salt and pepper if desired.
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Pour the soup mixture evenly over the entire casserole.
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Cover the dish tightly with aluminum foil and bake for 1 hour.
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Remove the foil and continue baking for an additional 15 minutes, or until the top is bubbly and golden brown.
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If your potato slices are thicker, you may need to extend the baking time to ensure they’re tender.
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Let cool slightly, serve, and enjoy every cheesy, savory bite!
