Ingredients
- 6 to 7 russet potatoes (peeled and sliced thin)
- 1 can (10 1/2 ounce) cream of mushroom soup, undiluted
- 1 can (10 1/2 ounce) cream of celery soup, undiluted
- 1 pound ground beef
- 1 yellow onion (diced)
- 1/2 bell pepper (diced)
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
How to Make
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Step 1: Preheat oven to 375 degrees.
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Step 2: Dice onions and bell pepper.
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Step 3: Brown the hamburger with the onions and bell pepper.
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Step 4: Drain grease from hamburger and add the soups and mix completely.
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Step 5: Peel and slice potatoes thinly. I use a mandolin to slice them thinly and evenly.
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Step 6: Add spices to the potatoes and mix them up to coat them evenly.
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Step 7: Spray a 9x13 pan with cooking spray and lay 1/2 of sliced potatoes on the bottom.
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Step 8: Next layer 1/2 of the hamburger mixture on top of potatoes.
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Step 9: Layer 1/2 of the cheese over the soup mixture.
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Step 10: Repeat with a layer of potatoes and soup mixture.
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Step 11: Set 1/2 cup of cheese aside.
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Step 12: Cover tightly with tinfoil and bake for 75 minutes.
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Step 13: Uncover and put on the remaining 1/2 cup of cheese.
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Step 14: Bake an additional 15 minutes or until cheese is lightly browned.
We hope you enjoy this recipe!
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