Quick and Easy Casserole

Ingredients

• 1 1/2 lbs ground beef
• 1 medium onion, chopped
• 4 garlic cloves, finely chopped (or to taste)
• 1/2 teaspoon dried chili pepper flakes (adjust to taste) (optional)
• 1 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
• 1/2 teaspoon fresh ground black pepper (or to taste)
• 5 -6 russet potatoes (peeled and sliced thinly, or use as many as desired)
• 2 cups shredded cheddar cheese (I use more, but whatever you like according to your taste)

SAUCE

• 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
• 1 small onion, chopped (about 1/3 cup)
• 3/4 cup half and half
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon Lawry�s Season All salt
• fresh ground black pepper (to taste)

Directions

1. In a skillet cook the ground beef with onion and chili flakes (if using) until done. Drain excess fat. Return to pan and add in garlic, season all salt and black pepper; set aside.

For the sauce

1. In a medium bowl mix together the undiluted soup with onion, half and half, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.

Directions, continued

1. In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top. Bake covered with foil for about 1 hour at 350 degrees F. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes). Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.