Ingredients:
1 1/2 pounds ground beef
4 large russet potatoes, peeled and thinly sliced
1 medium onion, chopped
2 cups shredded cheddar cheese
1 can (10.75 oz) condensed cream of mushroom soup
3/4 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil
Fresh parsley, chopped for garnish
Directions:
Savor Simplicity: Two-Ingredient Slow Cooker Beer Bread
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I assure you, the sauce is the secret weapon in this recipe
FRIED SHRIMPS
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HEARTY BEEF ROAST POT RECIPE
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