1-In a skillet
cook the ground
beef with onion,
bell pepper and
chili flakes (if
using) until no
longer pink;
drain fat over a
colander.
2-Return to pan
and add in
garlic, season
salt and black
pepper; cook
stirring with a
wooden spoon
until the meat
is lightly
browned (I
usually add in
about 1-2
tablespoons
bacon fat that I
keep frozen in
my
freezer
to the meat
while browning
for added flavor
and it also
helps to brown
the meat) set
aside.
3-For the sauce;
in a medium bowl
mix together the
undiluted soup
with a small
onion, milk,
sour cream,
Parmesan
cheese,
garlic powder,
seasoned salt
and black pepper
to taste; mix
well to combine.
4-In a greased
13 x 9-inch
baking dish or a
large oval
casserole dish,
alternately
layer the sliced
potatoes on
bottom of the
baking dish,
then soup
mixture (I like
to sprinkle
grated cheddar
cheese on top of
the soup
mixture) then
the ground beef
mixture on top.
5-Since this is
a large
casserole I
strongly suggest
to place the
baking dish on a
jelly-roll sheet
in case of any
spills.
6-Bake covered
with foil for
about 1 hour at
350 degrees F.
7-Uncover and
continue baking
for another
20-30 minutes or
until the
potatoes are
tender (baking
time will vary
depending on the
thickness of
your sliced
potatoes).
8-Remove from
oven then
sprinkle with
grated cheddar
cheese; return
to
oven
for 4-5 minutes
or until the
cheese has
melted
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