1 pound lean ground beef
4 cups potatoes,uncooked, peeled, thinly sliced
1 (medium) onion, sliced thinly
1 (10 oz.) can Cheddar cheese soup
1 soup can milk
salt to taste
pepper to taste
1 (15 oz.) can tomato sauce
1 teaspoon oregano
1 tablespoon butter
1( 4 oz ) can mushrooms, sliced, drained, optional
1 (8 oz.) package Mozzarella cheese, shredded
1/2 cup Parmesan cheese
Directions: Brown beef until it loses its color. Layer potatoes in bottom of greased 9x13x2 inch baking dish. Place onions on top of potatoes. Mix cheese soup with milk and add to well drained ground beef. Pour over onions and potatoes. Combine tomato sauce, salt, pepper and oregano. Pour sauce over meat mixture but do not stir. Dot with butter; cover pan and bake at 375°F degrees for 1 hour. Remove cover and sprinkle mushrooms and cheese over top. Return to oven, uncovered for about 15 minutes or until cheese is bubbly.
Notes: I have served this casserole many times and never have any left!