By Marcia Devenitch devgirlsmom
My Mom got this recipe from my brother's high school football team Mom's cook book....he graduated in 1980! I have adjusted it a bit and all 6 of my kids request it! I usually serve it with homemade applesauce, salad, and warm French or Italian bread.
lean ground beef (hamburger)
about 6 large
cream of chicken or mushroom soup (i use low salt variety from campbells)
salt and pepper to taste
enough milk to cover casserole in dish
1Brown the ground beef until no pink remains; drain the fat.
2Add the 2 cans of soup and the seasonings and heat through.
3Peel and slice the potatoes-slice thin.
4Spray a 9x13 pan with cooking spray. Place a layer of sliced potatoes on the bottom then cover that layer with some of the beef mixture. Repeat and end with a layer of potatoes.
5Pour milk over the casserole until just covered.
6Bake in a preheated 425 degree oven for about an hour to an hour and 15 minutes (or until top is nicely browned, the sides are bubbly, and you can't see a lot of milk on the sides).