Hamburger Potato Casserole

Ingredients

• 1 1/2 pounds ground beef
• 1 1/2 cups onion, (chopped)
• 4 cloves garlic, (minced)
• salt
• pepper
• 1 tablespoon Worcestershire
• 2 (10.75-ounce) cans condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 (15-ounce) can petite diced tomatoes, (drained)
• 1/2 teaspoon hot sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon thyme
• 3 cups cheddar, divided (shredded)
• 3/4 cup whole milk
• 3 pounds russet potatoes, (peeled and thinly sliced)

Instructions

1. 1

   Preheat oven to 350°F (177°C).

2. 2

   In a large skillet, cook and crumble beef (1 1/2 pounds) with onion (1 1/2 cups), garlic (4 cloves), 1 1/2 teaspoon salt, and 1/2 teaspoon pepper, until there is no longer any pink in the beef. Drain off excess grease. Stir in Worcestershire (1 tablespoon).

3. 3

   In a mixing bowl combine soup (2 cans), sour cream (1/2 cup), tomatoes (1 can), hot sauce (1/2 teaspoon), Italian seasoning (2 teaspoons), thyme (1/2 teaspoon), 1 cup of cheddar cheese.

4. 4

   Add milk (3/4 cup) and mix until the mixture is smooth.

5. 5

   Pour 1 cup of sauce into the bottom of a deep 9x13-inch baking dish.

6. 6

   Arrange a layer of half of the potatoes in the prepared baking dish then spread half the sauce and half the meat on top. Repeat with the second layer. Cover tightly with aluminum foil and place on a rimmed baking sheet (to catch any spillover). Bake in preheated oven for about 90 minutes, or until potatoes are tender.

7. 7

   Remove from oven, uncover, top with remaining 2 cups cheddar and bake until cheese is melted about 10-15 minutes. Garnish and serve!