Ingredients:

• 4 russet potatoes, sliced evenly

• Chopped 1/2 onion

• 2 tbsp butter

• Thyme

• 1 tbsp diced garlic

• 1 lb ground beef

• Salt

• Pepper

• Oregano

• Paprika

• 2 tbsp flour

• 1 can cream of mushroom soup

• 3/4 cup milk

• 1 cup grated sharp chedder cheese

Instructions:

1. 1. Preheat oven to 375. Sautee butter, thyme, garlic, onions until sizzlin'

   2. Add ground beef, salt, pepper, oregano, and paprika. Cook until meat is brown and onions are clear

   3. Strain out most of the extra grease, return to heat and add flour, mix until flour has cooked in. 

   4. Add cream of mushroom soup and milk, stir until hot

   5. Use nonstick spray in casserole dish, put layer of sliced potatoes down, cover with 1/2 of the prepared slop, put another layer of potatoes down, and pour the rest of the slop over the top.

   6. Bake COVERED at 375 for 45 mins. Take out and sprinkle cheese evenly. Bake another 15 mins.

   7. Let sit for 10-15 mins and enjoy