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Meat-and-Potato Casserole
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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
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
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |