Hobo Casserole

INGREDIENTS

• 1 pound Ground Beef
• 1 cup Onion, diced
• 1 Tbsp Garlic, minced
• 1 tsp Salt
• 1 tsp Pepper
• 5 medium Potatoes, thinly sliced
• 1 can (10.7 oz.) condensed cream of mushroom soup
• 1 can (10.7 oz.) condensed cream of chicken soup
• 1 can (12 oz.) evaporated milk
• 1/2 cup milk
• 2 cups Shredded Cheddar Cheese

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. Spray a 9x13 inch pan with cooking spray.
3. In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink. Drain well and season with salt and pepper.
4. In a medium bowl, combine the mushroom and chicken soup. Stir in the evaporated milk and milk.
5. Place a layer of potatoes over the bottom of the 9x13 inch pan. Add half of the beef.
6. Pour half of the soup mixture over the beef and sprinkle with half of the cheese.
7. Repeat the layers and top with remaining cheese.
8. Cover with tinfoil, make sure to tent the foil so it does not bake onto the cheese.
9. Bake for 1 hour. Carefully remove tinfoil and bake for 30 minutes.
10. Remove and let stand for 10 minutes before serving.