Layered Beef and Potato Casserole
I have been making this casserole for years with some variations. For the liquid I usually blend a can of gravy and cream of mushroom soup or cream of celery. I also like to use a 60/40 blend of beef and pork instead of just beef. For the cheese I use whatever is in the fridge; cheddar, jack, mozzarella, provolone or I blend two or three of them. Seasoning can be tricky, read gravy and soup labels for sodium content. Also works great with mini tator tots instead of hash browns.