Casserole Kentang Hamburger

Instructions

1. Preheat oven to 350 degrees Fahrenheit, and spray a 9x13x2 inch baking dish with cooking spray. Prepare 4 pounds russet potatoes, by peeling and slicing them no bigger than ¼-inch thick disks.
2. Heat a skillet over medium-high heat, add 1 ½ pounds lean ground beef and 1 cup diced yellow onion,and cook the meat, breaking it apart and stirring frequently until the beef is browned.
3. Add 2 teaspoons minced garlic,½ teaspoon salt, and ½ teaspoon pepper to the skillet and cook another minute, tossing to incorporate the seasonings. Remove the meat mixture from the heat and set aside.
4. In a bowl, whisk together 1 (10-ounce) can cream of mushroom soup, 1 (10-ounce) can cheddar soup, 1 cup whole milk, and 2 tablespoons Worcestershire sauce.
5. Assemble the casserole by laying down ⅓ of the meat mixture. Layer ⅓ of the potatoes over the meat, then pour ⅓ of the soup mixture over the potatoes and meat. Top this layer with ⅓ of the 2 cups shredded cheddar cheese.
6. Repeat the layers two more times, ending with the rest of the cheese. Cover the casserole in foil and bake for 90-120 minutes, until the potatoes are tender.
7. Uncover the casserole and bake another 10-15 minutes until the cheese is bubbly and slightly browned on top.
8. Remove the casserole from the oven and let it rest for 5 minutes before serving.