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Ingredients

1 pound lean ground beef 2 (10.75 ounce) cans condensed cream of mushroom soup, divided 4 (4 ounce) cans sliced mushrooms, drained 1 cup milk, divided ½ teaspoon seasoned salt ground black pepper to taste 4 cups peeled and thinly sliced potatoes ½ cup shredded Cheddar cheese ¾ cup French-fried onions

Nutrition Info

573.5 calories carbohydrate: 43 g cholesterol: 58.8 mg fat: 34.6 g fiber: 4.1 g protein: 22 g saturatedFat: 12 g servingSize: - sodium: 1417.4 mg sugar: 5.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease.
Mix 1 can cream of mushroom soup, mushrooms, 3/4 cup milk, seasoned salt, and black pepper in a bowl, fold in potatoes.
Spread half the potato mixture into the prepared baking pan, top with Cheddar cheese. Spoon 1/2 the ground beef over cheese layer. Top ground beef layer with remaining potato mixture, layer with remaining ground beef.
Mix remaining 1 can cream of mushroom soup with 1/4 cup milk, pour mixture over ground beef layer.
Bake in the preheated oven until casserole is bubbling, about 1 hour 20 minutes. Sprinkle French-fried onions over casserole, return to oven for 5 more minutes.

6 servings

A good family casserole with ingredients I usually have on hand.