Meat-and-Potato Casserole
TOTAL TIME: Prep: 10 min. Bake: 50 min.
YIELD: 6 servings.
For variety, you can use another kind of cream soup (cream of mushroom, for instance). But try this meat and potato casserole this way first.—Marna Heitz, Farley, Iowa
Ingredients
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4 cups thinly sliced peeled potatoes
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2 tablespoons butter, melted
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1/2 teaspoon salt
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1 pound ground beef
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1 package (10 ounces) frozen corn
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1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
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1/3 cup 2% milk
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1/4 teaspoon garlic powder
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1/8 teaspoon pepper
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1 tablespoon chopped onion
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1 cup shredded cheddar cheese, divided
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Minced fresh parsley, optional
Directions
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1.
In a large bowl, toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender.
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2.
Meanwhile, in a large skillet, cook the beef over medium heat until no longer pink; drain. Sprinkle the beef and corn over potatoes. Combine soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over the beef mixture.
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3.
Bake, uncovered, at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until the cheese is melted. Sprinkle with parsley if desired.
Nutrition Facts
1 cup: 374 calories, 19g fat (11g saturated fat), 71mg cholesterol, 778mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 22g protein.
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