Ground Beef and Potato Casserole

 Ingredients:

• 1 pound ground beef
• 1 medium onion, diced
• 2 medium potatoes, thinly sliced
• 1 can (10.5 ounces) condensed cream of mushroom soup
• ½ cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste

Instructions:

1. Prep the Ingredients: Wash and thinly slice the potatoes. Dice the onion into small pieces.
2. Cook the Ground Beef: In a skillet over medium heat, cook the ground beef until browned and fully cooked. Add the diced onions and cook until soft and translucent. Season with salt and pepper to taste.
3. Make the Sauce: In a mixing bowl, whisk together the cream of mushroom soup and milk until smooth.
4. Assemble the Casserole: Grease a 9x13-inch baking dish. Layer the ingredients in this order:
   • A layer of sliced potatoes
   • Half of the ground beef and onion mixture
   • Half of the soup mixture
   • Repeat layers until all ingredients are used.
5. Top with Cheese: Sprinkle the shredded cheddar cheese evenly over the top.
6. Bake: Cover the dish with foil and bake at 375°F (190°C) for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is golden and bubbly.

Notes:

• Use russet or Yukon Gold potatoes for the best texture.
• You can add sliced carrots, bell peppers, or zucchini for extra nutrition.
• For some heat, consider adding a pinch of red pepper flakes or hot sauce.
• Make ahead: Assemble the casserole up to 24 hours in advance and refrigerate before baking.