• 1 lb lean ground beef
• ½ cup chopped onion
• 1 tsp garlic powder
• ¼ tsp pepper
• 4 large potatoes, peeled and sliced very thin (about 3 cups)
• 1 can (10.75 oz) cream of mushroom soup (or cream of celery)
• ¼ cup cream
• ½ cup beef stock
• 1½ cups shredded sharp cheddar cheese

1. Lightly grease an 11 x 7-inch baking pan. Preheat oven to 350 degrees F
2. Brown ground beef and onion; drain
3. Mix the soup, garlic powder, pepper, stock and cream in a bowl
4. Layer half of the potatoes in the bottom of the prepared baking dish.
5. Pour half the soup mixture over the potatoes.
6. Top with half the ground beef mixture
7. Sprinkle half of the cheese on top
8. Repeat with second layer.
9. Cover with aluminum foil and place in pre-heated oven.
10. Check for potato doneness in center of casserole after 1 hour. May be cooked an additional 30 minutes if potatoes are not soft after 1 hour.
11. Remove from the oven and let casserole stand for about 10 minutes.
12. Slice it lasagna style and serve

SLOW COOKER DIRECTIONS

1. Brown ground beef & onions as in main recipe; drain.
2. Layer as in main recipe, but in a large slow cooker.
3. Cook approximately 3-5 hours on highHIGH or 6-8 hours on LOW