Meat-and-Potato Casserole
Country Ground Beef
Try a FREE ISSUE of Taste of Home!
For variety, you can use another kind of cream soup (cream of mushroom, for instance). But try it this way first.Marna Heitz, Farley, Iowa
SERVINGS: 6
CATEGORY: Main Dish

METHOD: Baked
TIME: Prep: 10 min. Bake: 45 min.
Ingredients:
- 4 cups thinly sliced peeled potatoes
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1 pound ground beef
- 1 package (10 ounces) frozen corn
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1/3 cup milk
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 tablespoon chopped onion
- 1 cup (4 ounces) shredded cheddar cheese, divided
- Minced fresh parsley, optional
Directions:
Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle beef and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture.
Bake, uncovered, at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired. Yield: 6 servings.