1 pound ground beef
2 baking potatoes, peeled and thinly sliced
1 (10-ounce) can condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese
Brown ground beef in skillet. Drain.
Meanwhile, place sliced potatoes in a medium saucepan, cover with water, and bring to a boil. Cook until tender, about 5 minutes. Drain well.
Add cooked potatoes and soup to ground beef; gently mixing to combine. Turn into a lightly greased 2-1/2 quart casserole. Sprinkle cheese evenly over top.
Bake in a preheated 350*F (175*C) oven for 30 minutes.
Serves 4.