Ingredients
3½ pounds potatoes
1 pound crumbled cooked ground beef
12 ounces 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
Instructions
Preheat the oven to 350°F and grease a 13×9-inch baking dish.
Sauté the meat and onion in a skillet until the meat is cooked through.
Meanwhile, peel the potatoes and cut them into ¼-inch slices.
Arrange a layer of potatoes on the bottom of the prepared baking dish.
Grind some salt and pepper over them.
Add about a third of the beef mixture and spread it evenly over the potato layer.
Add a third of the cheese, then repeat these layers again twice, ending with a cheese layer.
Stir both milks with the soup and add salt and black pepper if needed.
Pour this mixture over the top of the casserole.
Cover with foil and bake for an hour.
Discard the foil and give it another 15 minutes in the oven to brown the cheese.