Ingredients:

  • 4 large Russet potatoes (approx. 800g), peeled and sliced into 1/4-inch rounds
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1.5 lbs (680g) 85/15 lean ground beef
  • 1 large yellow onion, thinly sliced into rings
  • 1/2 cup long-grain white rice, uncooked
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup whole milk
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups (200g) sharp cheddar cheese, shredded

Instructions:

  1. Preheat your oven to 180°C (350°F). Grease a 23x33 cm (9x13 inch) ceramic or glass baking dish thoroughly with butter or non-stick spray.
  2. Arrange the sliced potatoes in an even layer at the bottom of the dish. Season with half of the sea salt and black pepper.
  3. Crumble the raw ground beef evenly over the potato layer.
  4. Place the sliced onion rings over the beef, followed by an even layer of uncooked white rice and the drained kidney beans.
  5. In a medium mixing bowl, whisk together the condensed cream of mushroom soup and 1/2 cup milk until smooth. Pour this mixture evenly over the casserole layers.
  6. Cover the dish tightly with aluminum foil. Bake for 1 hour until the potatoes are tender when pierced with a fork.
  7. Remove the foil and sprinkle the shredded cheddar cheese over the top. Bake uncovered for an additional 15 minutes until the cheese is bubbly and golden.