Meat-and-Potato Casserole |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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 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.
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