COME PULIRE I BRUCIATORI DEL PIANO COTTURA INCROSTAT

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is softened. Drain any excess grease.
In a mixing bowl, combine the cream of mushroom soup, milk, salt, and pepper until smooth.
Layer half of the sliced potatoes in the prepared baking dish. Spread half of the cooked ground beef over the potatoes.
Pour half of the soup mixture over the beef and potatoes. Repeat the layers with the remaining potatoes, beef, and soup mixture.
Cover the dish with aluminum foil and bake in the preheated oven for 60 minutes, or until the potatoes are tender.
Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Allow the casserole to cool slightly before serving.
Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6
Enjoy your hearty and delicious casserole!