1 lb. lean ground beef
1 onion, chopped
1 teaspoon garlic powder or to taste
1 teaspoon smoked paprika
1 teaspoon rosemary (optional)
Salt and pepper to taste
3 cups thinly sliced potatoes (about 5 potatoes)
1 1/2 cups cream of mushroom soup
1/2 cup beef stock
1/4 cup milk or cream
1 1/2 cups shredded cheese
Preheat oven to 350° degrees F and lightly grease an 11 x 8 glass baking dish.
In medium frying pan, cook the onions and ground meat until done, add the seasonings (if you choose any), and some pepper. Drain the grease.
In a medium bowl, mix together the cream mushroom soup, beef stock, milk, salt and pepper.
Layer into the baking dish half of the potatoes, then pour some soup over them. Then sprinkle in half the meat, then the cheese. Repeat with the rest of the potatoes, soup, meat and then the cheese.
Cover with lightly greased (on it’s underside so the cheese doesn’t stick to it) aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.
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