Hamburger Potato Casserole

Ingredients
Serves 6 - Preparation time 25 minutes
Total Cooking time: 1 hour 15 minutes
Preheat Oven to 375° F

(1) lb. grass fed ground beef
(1) large yellow onion, diced
(1) can of Amy’s Organic Cream of Mushroom Soup (or equivalent)
(1) cup of milk
(2) tbls white cooking wine
(1/2) fresh ground pepper
Salt to taste - depends on the soup used
(6) large russet potato, peeled and mandolin sliced (thick setting
(8) oz. sharp cheddar cheese
Salt to taste -

Brown the ground beef with the diced onion. Stir in Amy’s Organic Cream of Mushroom soup (or equivalent) & milk and mix until well combined. Add the cooking wine, pepper & salt and bring to a simmer to allow the flavors to develop. Make sure to salt to taste erring on the side of more salt as required by the potatoes. In a buttered 9x13 casserole dish, layer half of the sliced potatoes evenly and cover with half the sauce. Top with the remaining potatoes and finish with the remaining sauce. Cover and bake at 375° F for 1 hour. Next remove the covering and top with cheddar cheese. Lower the oven temperature to 340° F and cook for another 15 minutes. After cooking, allow to sit for 10 minutes before serving. Add a little parsley on top as a garnish! This recipe serves (6) so we double it for our crew. Bon appétit from our family to yours!