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Meat-and-Potato Casserole Recipe

Meat-and-Potato Casserole Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 50 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 serving (1 cup) equals 374 calories, 19 g fat (11 g saturated fat), 71 mg cholesterol, 778 mg sodium, 31 g carbohydrate, 3 g fiber, 22 g protein.