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This disappeared faster than anything else on the table. Full recipe ๐Ÿ‘‡ ๐Ÿ’ฌ

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Make the sauce: In a medium bowl, whisk together the cream of mushroom soup, milk, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, paprika, garlic powder, and onion powder until smooth. Stir in 1 cup of the shredded cheese, reserving the remaining 1/2 cup for the top.
Layer the casserole: Spread a thin layer (2โ€“3 tablespoons) of the sauce over the bottom of the prepared baking dish. Arrange half of the sliced potatoes in an even layer over the sauce. Spoon half of the cooked beef mixture over the potatoes, spreading it out evenly. Pour about half of the remaining sauce over the beef, trying to cover as much as you can.
Repeat the layers: Add the rest of the sliced potatoes in an even layer, then top with the remaining beef mixture. Pour the rest of the sauce evenly over the top, gently shaking the dish or using a spoon to help the sauce work down between the layers.
Cover and bake: Cover the baking dish tightly with foil. Bake in the preheated oven for 45โ€“55 minutes, or until the potatoes are mostly tender when pierced with a fork.