Easy Hobo Casserole

Ingredients:

• 1 pound ground beef
• 1 cup onion, diced
• 1 tablespoon garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 5 medium potatoes, thinly sliced
• 1 can (10.7 oz) condensed cream of mushroom soup (with or without garlic)
• 1 can (10.7 oz) condensed cream of chicken soup
• 1 can (12 oz) evaporated milk
• 1/2 cup milk
• 2 cups shredded cheese
• Cooking spray

Instructions:

1. Preheat the oven: Heat your oven to 375°F (190°C). Spray a 9×13-inch pan with cooking spray.
2. Cook the beef: In a large skillet, cook the ground beef, diced onions, and minced garlic over medium heat until the beef is no longer pink. Drain the excess fat using a colander. Season the mixture with salt and pepper.
3. Layer the potatoes and beef: Place a layer of thinly sliced potatoes over the bottom of the prepared 9×13-inch pan. Add half of the cooked beef mixture on top of the potatoes.
4. Prepare the creamy sauce: In a mixing bowl, combine the condensed cream of mushroom soup and condensed cream of chicken soup. Whisk in the evaporated milk and regular milk until the mixture is smooth.
5. Assemble the casserole: Pour half of the soup mixture over the beef and potatoes. Sprinkle with half of the shredded cheese. Repeat the layers with the remaining potatoes, beef, soup mixture, and cheese.
6. Bake the casserole: Cover the pan with aluminum foil, tenting it slightly so the foil doesn’t stick to the cheese. Place the pan in the preheated oven and bake for 1 hour.
7. Finish baking: After 1 hour, remove the foil and continue baking for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
8. Rest and serve: Once baked, remove the casserole from the oven and let it rest for 10 minutes on a wire rack before slicing and serving.