- 9X13 oven safe baking dish
- Lard or cooking spray
- 2-3 pounds of potatoes, washed & sliced into 1/4 inch rounds
- 12 ounces of Evaporated Milk
- 14 ounce can of cheese soup (i used cheddar cheese soup)
- 1/2 cup Whole Milk
- 1 diced yellow onion
- 1 cup Shredded Cheddar Cheese, divided into thirds
- salt and pepper to taste
- 1/2 pound Bacon, fried, placed on paper towel to drain. crumble bacon. RESERVE BACON GREASE
- 1 pound ground Beef
- tin foil
preheat oven to 350 degrees. Grease your 9X13 dish with lard or cooking spray. set asideSaute' onion and meat in a skillet until meat is fully cooked.arrange a layer of potatoes on bottom of dish. grind some salt and pepper over them. Use about 2 teaspoons of reserved bacon grease over this. Add a third of meat mix and a third of the crumbled bacon over potatoes. Add a third of the cheese over meat and bacon. Repeat this twice, ending with the cheese layerin a medium bowl, combine: both milks, soup and additional salt and pepper to your liking. combine with whisk until smooth. Pour over top of casserole. Cover with tin foil. Bake for 1 hour or until potatoes are cooked.Discard foil and let brown for about 15 minutes. When browned , remove and let rest 5-10 minutes.
