1 lb ground beef
3 cloves garlic, minced
1 onion, chopped
1 tbsp. dried parsley (optional)
3 potatoes, peeled and sliced 1/2-inch thick or cubed
1 can Cream of Mushroom soup
1 can Cream of Celery soup

Preheat oven to 350°F for 15 minutes before baking.

Wash, peel and slice or cube the potatoes.

Chop the onions and garlic and add to the ground beef. Season to 3/4 tsp. salt and 1/2 tsp. black pepper. Add parsley. Mix well until all ingredients are combined. Form into patties.

Stir together Cream of Mushroom soup and Cream of Celery soup with water 1 1/2 cans of water.

Layer potatoes in the bottom of a 9x13-inch baking pan or deep dish casserole (sprayed or brushed with oil).

Place meat patties over potatoes and pour soup mixture over potato.

Bake at 350°F for about 35 minutes or until potatoes are tender. May be frozen after cooking.