1 pound lean ground beef
1 cup onions, diced
1 (10.5-ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
2 pounds russet potatoes, thinly sliced
2 cups mozzarella and cheddar cheese blend, shredded
1/2 cup green onions, chopped
Step 1 - Preheat the oven to 350 degrees F.
Step 2 - Grease a 9x13-inch baking dish with cooking spray.
Step 3 - Place a large skillet over medium-high heat.
Step 4 - Add the ground beef and the onions to the skillet and cook, crumbling the beef as it cooks, until no pink remains, about 5-7 minutes.
Step 5 - Transfer the skillet from the heat.
Step 6 - In a large mixing bowl, add the cream of mushroom soup, the milk, the sour cream, the salt, the pepper, and the Italian seasoning, whisking well to combine.
Step 7 - Layer 1/2 of the potatoes in the bottom of the prepared baking dish, spreading them out evenly.
Step 8 - Spread 1/2 of the soup mixture over the potato layer in the baking dish.
Step 9 - Spread 1/2 of the beef mixture over the soup layer in the baking dish.
Step 10 - Sprinkle 1 cup of the cheese over the ground beef in the baking dish.
Step 11 - Repeat the layers, starting with the potatoes and ending with the cheese.
Step 12 - Cover the dish with aluminum foil and bake for 50 minutes.
Step 13 - Remove the foil and bake until the top is golden-brown and bubbly, about 15 minutes.
Step 14 - Allow the casserole to rest for 5 minutes.
Step 15 - Sprinkle the top with the green onions and serve.
Time: 1 hour 30 minutes
Yield: 6 servings