This dish is a family keeper. It is so quick and easy on busy weeknights. The ground beef isn’t even pre-cooked in this dish. It cooks right along with the casserole!
1 pound lean ground beef
1 small onion, sliced (if your family doesn’t like onions then leave it out)
2 medium potatoes, sliced (don’t peel them)
1 1/2 cups shredded Velveeta
1 (10 3/4 oz) can cream of mushroom soup
1/8 cup milk
1 1/2 cups French-fried onions
Salt and Pepper, to taste
Preheat oven to 350 degrees. Pat ground beef into 8×8 pan and sprinkle with salt and pepper. If using, slice onion on top of beef. Slice potatoes onto onion layer, salt and pepper. Layer with shredded Velveeta cheese. Mix soup and milk together and spread over the cheese. Cover with aluminum foil and bake for 1 to 1 1/2 hours or until potatoes are tender. Remove foil and top with french fried onions and brown for about 5 minutes.