HAMBURGER CASSEROLE

HAMBURGER CASSEROLE 5 small potatoes 2 lbs of ground beef, browned 2 cans of cream of mushroom soup 1 1/2 cups of milk 1 1/2 cups of shredded cheese (we used a colby jack mix, but cheddar would be great too) Preheat oven to 350 degrees. Brown your ground beef and set aside Peel and slice potatoes and set aside. We use this easy mandoline 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. This hamburger potato casserole is easy to make and tastes great. You can easily assemble this ahead of time and then place in the oven when you are ready to eat