Serves: 6
INGREDIENTS:
DIRECTIONS:
INGREDIENTS:
- 1 pound lean ground beef
- 3 cups thinly sliced potatoes
- 1 can condensed 98 % fat free cream of mushroom soup
- 3/4 cup fat free milk
- Choice of seasoning,, I used our favorite, seasoned pepper to taste
- 1 cup light shredded Cheddar cheese
DIRECTIONS:
- Preheat oven to 350 degrees.
- In a medium skillet over medium heat, add olive oil and the minced garlic and sauté for 1 minute. Add the ground beef; drain fat if needed. I used 97% lean ground beef so I had no fat.
- In a medium mixing bowl, combine cream of mushroom soup, milk, seasonings to taste.
- Alternately layer,( in a 11x7 inch (2 quart) baking dish) half of the potatoes, soup mixture and meat and cheese, leaving cheese off on the top layer.
- Bake in the preheated oven for 45 min-1 hour, or until potatoes are almost tender (15 minutes before done). Top with Cheddar cheese, and continue baking until potatoes are tender and cheese is melted.