Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 374
  • Fat:
  • 19 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 71 mg
  • Sodium:
  • 778 mg
  • Carbohydrate:
  • 31 g
  • Fiber:
  • 3 g
  • Protein:
  • 22 g

Meat-and-Potato Casserole

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

PREP

10 min.

COOK

45 min.

TOTAL

55 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.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008