Ingredients:
– 1 pound cooked beef
– 3½ pounds potatoes
– 12 ounces no-alcohol evaporated milk
– 14-ounce can cheese soup
– ½ cup whole milk
– 1 diced yellow onion
– 8 ounces shredded cheddar
– 1 teaspoon salt
– ½ teaspoon black pepper
Directions:
1. Preheat the oven to 350°F and grease a 13×9-inch baking dish.
2. Cook beef and onion in a pan until fully cooked.
3. While the beef cooks, peel the potatoes and slice them into quarter-inch thick pieces.
4. Place a single layer of potato slices at the bottom of the dish.
5. Season the potatoes with salt and pepper.
6. Spread one-third of the beef mixture evenly over the potatoes.
7. Add a layer of one-third of the cheese and continue layering twice more, ending with cheese on top.
8. Combine both milks with the cheese soup, and season with salt and pepper as needed.
9. Pour this creamy mixture over the entire casserole evenly.
10. Cover the dish tightly with foil and bake for one hour.
11. Remove the foil and allow the cheese to brown for an additional 15 minutes in the oven.
12. Serve warm and enjoy.