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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I created this layered meat-and-potatoes casserole a few years ago when my mother asked me what I wanted for supper, shares Nicole Rute. My family thinks it tastes great, adds the 15-year-old Fall River, Wisconsin cook. Ingredients:
1 pound ground turkey or beef |
2 cans (4 ounces each) mushroom stems and pieces, drained, optional |
2 packages (5-1/4 ounces each) au gratin potatoes |
4 cups boiling water |
1-1/3 cups 2% milk |
2 teaspoons butter |
1 teaspoon salt |
1/2 teaspoon seasoned salt |
1/2 teaspoon pepper |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet over medium heat, cook beef until no longer pink; drain. Place in a greased 13-in. x 9-in. baking pan. Top with mushrooms.
2. In a small bowl, combine the potatoes and contents of sauce mix packets, water, milk, butter, salt, seasoned salt and pepper. Pour over beef and mushrooms. Cover and bake at 400° for 30 minutes or until heated through.
3. Sprinkle with cheese. Bake, uncovered, for 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Yield: 8 servings.
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