Ingredients

• 5 small potatoes
• 2 lbs of ground beef, browned
• 2 cans of Campbell’s cream of mushroom soup
• 1 1/2 cups of McArthur milk
• 1 1/2 cups of Kraft shredded cheese (we used a colby jack mix, but cheddar would be great too)

Instructions

• Preheat oven to 350 degrees.
• Brown your ground beef and set aside
• Peel and slice potatoes and set aside. We use this easy mandolin slicer to cut our potatoes quickly.
• In a mixing bowl, combine cream of mushroom soup, milk, salt and pepper to taste. Mix well. Set aside.
• Spray a 9×13 baking dish with non stick spray.
• Layer in the pan, potatoes, beef, soup, and cheese. Then repeat. Top with remaining cheese.
• Cover with foil and bake for 1 hour
• Remover foil and bake another 30 minutes until potatoes are fork tender.
• Allow it to sit for 10 minutes, then cut and serve.

Quick Tip: You can easily prepare this ahead of time and just pop it in the oven when you are ready to eat!

Thanks again to Eating on a Dime for this amazing recipe.