Cheesy Beef and Potato Casserole

1.Preheat your oven to 375°F (190°C).

2.In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

3.Add the sliced hotdogs to the skillet and cook for another 3-4 minutes until they are slightly browned. Remove from heat and set aside.

4.In a large mixing bowl, combine the drained canned beef, sautéed onion and hotdog mixture, chopped cabbage, grated carrots, dried thyme, paprika, salt, and pepper. Mix well to combine all ingredients evenly.

5.In another bowl, whisk together the eggs until well beaten. Add the egg mixture to the beef and vegetable mixture, stirring until everything is well coated.

6.In a greased 9x13 inch baking dish, layer half of the sliced potatoes on the bottom. Spread half of the beef and vegetable mixture over the potatoes, then sprinkle with half of the shredded cheese.

7.Repeat the layers with the remaining potatoes, beef mixture, and top with the remaining cheese.

8.Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown, and the potatoes are tender.

9.Once done, remove from the oven and let it cool for about 10 minutes before serving.