Ingredients
2½ lb potatoes, washed and sliced into 1-inch disks
1½ lb ground beef
10½ oz cream of mushroom soup, (1 can)
8 oz yogurt, or sour cream
8 oz cheddar cheese, shredded
½ cup cornflakes, or saltine crackers, or wheat biscuits, crushed
½ cup milk
½ cup yellow onions, chopped
2 tbsp olive oil
salt and ground black pepper, to taste
Preparation
Heat up your oil in a skillet over medium heat. Add your beef and saute for roughly 8 to 10 minutes until caramelized.
Add your onions and saute for another 5 to 7 minutes until translucent.
Remove from the heat and add half of the cheese. Season and adjust accordingly. Drain and set aside.
Preheat your oven to 350 degrees F and grease a baking casserole of your choice with cooking spray.
In a large mixing bowl, combine the cream of mushroom soup, yogurt or sour cream, and milk.
Place your sauteed beef mixture at the bottom of the baking casserole and spread evenly.
Next, place the potatoes on top of the beef. Ensure that all spaces are covered by the potatoes.
Pour your milk mixture to cover the entire casserole.
Sprinkle the grated cheese, followed by the crushed cornflakes all over.
Bake for roughly 1½ hours or until potatoes are tender and serve!
