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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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For a real meat-and-potatoes meal, try this satisfying layered casserole. It's easy to assemble with lean ground beef and fresh or leftover mashed potatoes. Carolyn Wolbers of Loveland, Ohio Ingredients:
6 medium potatoes |
1 pound carrots, cut into 1/4-inch slices |
1-1/2 pounds lean ground beef (90% lean) |
1 large onion, chopped |
1 jar (12 ounces) fat-free beef gravy |
1 teaspoon salt, divided |
1/2 teaspoon rubbed sage |
1/2 teaspoon dried thyme |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
1/3 cup fat-free milk |
1 tablespoon butter |
2 tablespoons shredded parmesan cheese |
Directions:
1. Peel and cube the potatoes; place in a large saucepan and cover with water. Bring to a boil over medium-high heat; cover and cook for 20 minutes or until tender. Add 1 in. of water to another saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. Drain.
2. In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, gravy, 1/2 teaspoon salt, sage, thyme, rosemary and pepper. Transfer to a shallow 3-qt. baking dish coated with cooking spray.
3. Drain the potatoes; mash with milk, butter and remaining salt. Spread over meat mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 40-45 minutes or until heated through. Yield: 6 servings.
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