1Saute onions, green peppers and mushrooms in 1/2 T of olive oil or oil of your choice.....brown ground beef and mix with sauted vegetables.
2Scrub potatoes with veggie brush...slice crosswise so as to appear as medallions...1/4 inch slices...you may peel potatoes, but the flavor is wonderful with the skin left on...plus you get the benefit of the vitamins supplied by the skin.
3For ***quick step method***...place potatoes in microwave oven in covered dish with 1/4 c water and 1/2t of salt sprinkled over potatoes, for approximately 5-7 minutes (til the fork goes in but still firm)..Drain water off potatoes...set aside.
4Mix can of cream of mushroom soup with milk, season salt, pepper and garlic powder...whisk til smooth...you may need to add a little more milk..or water to give it the consistency of a cake batter....pourable.
5Preheat oven to 350...Place 1/2 of potatoes in bottom of spray oiled oblong glass dish (9x11x3 works fine)..layer 1/2 meat and sauted vegetables over potatoes...sprinkle 1/2 bag of frozen corn. ( Pour half cream of mushroom mixture over dish..repeat layering ending in cream of mushroom soup. Cook in 350 oven for 35-40min....add cheese as topping (optional) cook til melted...Let sit 5min...serve with your favorite green vegetables ...you can substitute frozen mixed vegetables for corn and make a one dish meal...Enjoy
6***If you don't use the quick step method for potatoes, you need to bake dish for an added 45 min-an hour.