Hamburger Potato Casserole

Hamburger Potato Casserole 5 small potatoes 2 pound of ground beef 2 cans of cream of mushroom soup 1 1/2 cups of milk 1 1/2 cups of shredded cheese Preheat oven to 350°. Spray a 9×13 baking dish with non stick spray. Peel and thinly slice potatoes. Arrange half on the potato slices in bottom of baking dish. Set aside remaining potatoes. Brown ground beef; divide in half. Evenly spread half the meat over potatoes in baking dish. Set remaining meat aside. In a mixing bowl, combine cream of mushroom soup, milk, salt and pepper to taste. Mix well; pour half the mixture over the meat. Set remaining amount aside. Sprinkle with half the cheese. Repeat order for second layer with remaining ingredients. Cover with foil; bake for 1 hour. Remover foil; bake another 30 minutes until potatoes are fork tender. Allow it to sit for 10 minutes, then cut and serve.