SCALLOPED POTATO AND BEEF PIE

 

"Ingredients"

• 1 pound..ground beef
• 1/2 cup.. chopped onion
• 1/4 cup.. chopped green bell pepper (optional)
• 1 teaspoon..salt
• 1/2 teaspoon.. black pepper
• 1/2 teaspoon..garlic powder
• 1/4 teaspoon.. chili powder (optional)
• 1 (10.75 ounce) can cream of mushroom soup
• 1 cup.. milk
• 1/2 cup..shredded cheddar cheese
• 1/2 cup..shredded Monterey Jack cheese
• 6 medium russet potatoes, peeled and thinly sliced...

Instructions:-

1. Preheat oven to 350 degrees F (175 degrees C)...
2. In a large skillet, brown the ground beef over medium heat. Drain off any excess grease...
3. Stir in the onion, green bell pepper (if using), salt, pepper, garlic powder, and chili powder (if using). Cook until the onion is softened, about 5 minutes...
4. In a medium bowl, whisk together the cream of mushroom soup, milk, and cheddar cheese...
5. In a 9x13 inch baking dish, layer half of the potatoes. Top with the ground beef mixture, then the remaining potatoes. Pour the cream of mushroom soup mixture over the top...
6. Sprinkle with the Monterey Jack cheese...
7. Bake in the preheated oven for 30 minutes, or until the potatoes are tender and the cheese is melted and bubbly...

Tips:-

• For a richer flavor, use half and half instead of milk...
• If you don't have a 9x13 inch baking dish, you can use two 9-inch pie plates...
• To make this recipe ahead of time, assemble the casserole and refrigerate for up to 24 hours before baking...
• To reheat the casserole, bake it at 350 degrees F (175 degrees C) for 20-25 minutes, or until heated through...

Enjoy...😊