Simple, mellow and mild, this charmingly basic lunch or dinner dish fills the house with classic Grandma’s House aromas as it bakes in the oven. It’s enjoyable with no seasonings at all, or it can be a blank slate for a wide variety of flavor enhancements: salt and pepper, Lawry’s seasoning, Mexican, or even Asian.

You’ll need:

6 medium potatoes, sliced
1 large onion, finely chopped
2 lbs. ground beef
1 picnic size can cream of mushroom soup (that’s 10¾ oz.)
1 soup can milk
salt or season to taste

Brown ground beef; season to taste. Prepare mushroom soup in a saucepan, following the instructions for preparation with milk. Set aside. Peel and slice potatoes ¼ inch thick. Place slices in a 10×14″ pan or casserole dish; arrange chopped onion over potatoes. Cover with the ground beef. Carefully pour the prepared mushroom soup over the meat; the soup should reach ½ to ¾ way up the side of the dish. If the soup comes up short, add more milk.

Cover with foil; bake in a quick moderate oven (that’s 375° F) for 60 to 70 minutes until potatoes are tender.

Enjoy! (But please don’t reach across the table.)