Ingredients
The following ingredients have 5 Servings
- 1 tablespoon butter, oil or bacon drippings
- 1 cup chopped onion
- 1/2 cup chopped bell pepper
- 1 tablespoon minced garlic
- 1 pound ground beef
- 1 (10.5 ounce) can original (Great for Cooking) version, cream of mushroom soup or equivalent homemade
- 3/4 cup whole milk
- 1-1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly cracked black pepper, divided
- 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
- 1 tablespoon chopped fresh parsley
- 4 medium unpeeled, red-skinned potatoes, sliced 1/8 to 1/4-inch thick
- 1-1/2 cups shredded sharp cheddar cheese
Instruction
- Preheat oven to 350 degrees and butter an oblong, 11 by 7-inch or 2-1/2-quart baking dish; set aside.
- Heat fat in a large skillet over medium heat; add onions and bell pepper and sauté until tender, about 4 minutes. Add garlic and cook another minute.
- Add ground beef and cook through, mashing as it cooks. Drain off any excess fat.
- Meanwhile, in a separate bowl, whisk together mushroom soup, milk, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, Cajun seasoning and parsley.
- Layer half each in baking dish, in order, potatoes, half of remaining salt and pepper, ground beef, soup mixture and cheese. Repeat layers, ending with cheese.
- Cover tightly with aluminum foil and bake covered at 350 degrees F for about 1 hour, or until potatoes are fork tender.
