Ground Beef and Potato Casserole

Steps

1. 1

   Begin by preheating the oven to 350 degrees Fahrenheit (180 °C) (175°C (350 °F)).

2. 2

   In a skillet, begin to brown the ground beef over medium-high heat.

3. 3

   Halfway through browning the beef, add the chopped onion to the skillet.

4. 4

   When the beef is completely browned and the onions are softened, drain the excess grease from the skillet.

5. 5

   Season the meat mixture with salt, pepper, garlic powder, and rosemary.

6. 6

   While the beef is browning, in a separate bowl, combine the cream of mushroom soup, heavy whipping cream, and beef broth. Whisk until the mixture is smooth.

7. 7

   In a well-greased (or parchment lined) 9 x 13 inch baking dish, lay down approximately 1/2 of the sliced potatoes in an even layer.

8. 8

   Layer on 1/3 of the soup mixture over the potatoes.

9. 9

   Sprinkle on half of the cooked meat and onion mixture.

10. 10

    Layer the remaining potatoes on top of the meat, followed by another 1/3 of the soup mixture and the remaining meat mixture.

11. 11

    Drizzle the rest of the soup mixture over the top layer of meat and sprinkle with HALF (1 cup) of the shredded cheese.

12. 12

    Bake in the oven, covered tightly with foil, for approximately 90 minutes or until the potatoes are tender when pierced with a fork.

    Start 90-minute timer
13. 13

    In the last 5 minutes of baking, remove the foil and sprinkle the remaining 1 cup of cheese over the top of the casserole.

    Start 5-minute timer
14. 14

    After the five minutes are up and the cheese is melted, remove the casserole from the oven and let it rest for five minutes before serving.