Ingredients:
1 1/2 pounds ground beef
Four big russet potatoes, finely sliced and peeled
1 medium onion, chopped
2 cups shredded cheddar cheese
One can (10.75 oz) of condensed mushroom cream soup
3/4 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped for garnish
Directions:
Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with some olive oil.
In a large skillet over medium heat, brown the ground beef with the chopped onion until the beef is cooked through and the onions are softened. Drain any excess fat.
Add paprika, garlic powder, salt, and pepper to the meat mixture for seasoning. Evenly cover the bottom of the prepared baking dish with half of the mixture.
After placing half of the potato pieces on top of the steak, top with a cup of cheddar cheese.. Repeat the layers with the remaining beef and potatoes.
In a small bowl, whisk together the condensed cream of mushroom soup and milk until well combined. Make sure the mixture permeates into the dish by pouring it over the potato layers.
Bake the baking dish for an hour while it is covered with aluminum foil.
Remove the foil, sprinkle the remaining cheese over the top, and bake, uncovered, for an additional 20-30 minutes or until the cheese is melted and bubbly, and the potatoes are tender.
Before serving, let the dish stand for ten minutes. To add some color, garnish with some fresh parsley.
Note: This is a paraphrased version of the recipe. Please refer to the original recipe for precise measurements and baking times. Enjoy your Hamburger Potato Casserole!