Ingredients:
2 lbs ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
2 large eggs
1/4 cup bread crumbs
1/4 cup milk
1 tsp salt
1/2 tsp black pepper
1 tsp Worcestershire sauce
3 medium potatoes, thinly sliced
2 cups frozen mixed vegetables
1 can (10.5 oz) cream of mushroom soup
1/2 cup shredded cheddar cheese
Directions:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine the ground beef, onion, garlic, eggs, bread crumbs, milk, salt, pepper, and Worcestershire sauce. Mix until well combined.
Press the beef mixture into the bottom of the prepared baking dish, forming an even layer.
Layer the thinly sliced potatoes over the beef mixture, followed by an even layer of mixed vegetables.
Spread the cream of mushroom soup evenly over the vegetables.
Cover the dish with aluminum foil and bake for 50-55 minutes, or until the potatoes are tender.
Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Allow the casserole to rest for 5 minutes before serving.