1 lb. ground beef
4 potatoes
1 onion (diced)
1 bell pepper (diced)
1 can cream of mushroom soup
1 small pkg. shredded cheddar cheese
1/2 tsp. garlic powder
1 tsp. parsley flakes

Brown beef with onions and peppers. Drain well. Add soup and spices. Peel and slice potatoes. Boil until tender. Be careful not to overcook them. In a baking dish, layer beef, then potatoes. Sprinkle with salt and pepper. Top with cheese. Bake in a 350° oven until cheese is melted and casserole is bubbly.

NOTE: Before we were married, Joel used to have me come over to his dorm at Memphis State University (now the University of Memphis) and would cook this for me in the dorm's kitchen. He thought his recipe would make a nice addition to my recipe page. By the way, I taught him everything he knows!