- 4 tablespoons [60 g] fat
- 2 pounds 900 g] lean ground beef
- 2 tablespoons [30 mL] salt
- 6 large potaotes
- 6 large Vidalia onions, sliced
- 2 [10-ounce / 284-mL each] cans cream of mushroom soup concentrate
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- Preheat oven to 350°F [180°C].
- Into a frypan, heat fat until hot.
- Season with salt then brown beef in hot fat, stirring often.
- Meanwhile, peel then slice potatoes into thin slices.
- Cover the bottom of an oven-safe casserole with half of potato slices, cover half of onion slices and then with half of browned ground beef.
- Repeat layers.
- Pour cream of mushrooms soup concentrate all over.
- Bake into preheated oven, for 45 minutes.
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