Ingredients:
2 lbs russet potatoes, thinly sliced
1 lb ground beef
1 carrot, grated
1 celery stalk, diced
1 (10.5 oz) can cream of onion soup
¾ cup milk
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp rosemary
½ tsp black pepper
2 cups shredded Cheddar, divided
¼ cup breadcrumbs
1 tbsp melted butter
Directions:
Preheat oven to 350°F and grease a 3-quart baking dish.
Brown beef with carrot and celery; drain.
Whisk soup, milk, Worcestershire, garlic powder, rosemary, and pepper.
Layer half the potatoes, beef, 1 cup cheese, half the sauce, remaining potatoes, then remaining sauce.
Cover and bake 1 hour 10 minutes.
Mix breadcrumbs with butter and remaining cheese; sprinkle on top.
Bake uncovered 15 minutes; let rest 12 minutes.
Prep Time: 30 min
Cook Time: 1 hr 25 min
Total Time: 1 hr 55 min
Servings: 8
Kcal: 420 per serving