- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 4 large potatoes (peeled and sliced very thin, about 3 cups)
- 10 3/4 ounces cream of mushroom soup
- 1/4 cup cream
- 1/2 cup beef stock
- 1 1/2 cups shredded sharp cheddar cheese
|Calories550Calories from Fat180|
|% DAILY VALUE|
|Calories from Fat180|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ashleigh Neu 7 days ago
Add more beef! Overall great!
Janette Violette Petri 10 days ago
was very easy to put together. A big hit here. loved it
Fay 13 days ago
Turned out great I made it in the slow cooker and the family loved it .
Sharon Jones 28 days ago
Very delicious! I added corn! next time i might also add noodles... yum!!!
Brenda 9 Feb
Flavor was very good. Didn’t have cream of mushroom, which gives me heartburn, so used cream of chicken instead. If I make it again, I think I may put it in a 9x13 pan as it took an hour and half to bake or try the slow cooker. Son and grandson liked it too.
Love 29 Jan
simple, rustic, yeah -Gordon Ramsey
Gretchen 15 Aug 2018
This was really good, especially the next day. I had to modify ingredients because I was using what I had. Subs were small red and gold potatoes, cream of jalapeño soup (HEB brand), and green onion on top. Would have preferred the mushroom soup, because what I had made it spicy—Rules out some people. I will probably add chopped fresh mushrooms next time. I loved the convenience of the ingredients too—I always have stuff like it available. Thank you!