Beef & Potatoe Bake
ToC
Serves 18
Using 2 Baking Pans
5 lbs Ground beef
6-8 large Potatoes
3 lbs shreaded mozzarella cheese
6 can Cream of mushroom soup
4 can (40 oz.) Milk
4 large onions dices
Salt and pepper: To taste
Garlic powder: 1/4 to 1/2 teaspoon
Optional ingredients: French-fried onions, sour cream, parsley, or other seasonings
Preheat oven to 400
In a large skillet, cook the ground beef over medium heat until it is browned and crumbly, breaking it up as it cooks.
Drain any excess grease.
In a mixing bowl, combine the cream of mushroom soup, milk, cheese, onion, salt, pepper, and garlic powder. Mix well.
Layer the potatoes, beef mixture, cheese, binding mixture in the prepared baking dish.
Repeat the layers until all ingredients are used,
save shreaded cheese for the final 20 minutes and top layer to brown
Cover the dish with aluminum foil and bake for 1.25 to 1.50 hours, or until the potatoes are tender.
Remove the foil and add remaining cheese to coat the top.
bake for an additional 15 to 20 minutes, or until the cheese is melted and golden
Let the casserole rest for a few minutes before serving to allow it to set.
Chill overnight, cut the next day
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