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Thursday, March 11, 2010

Meat and Potato Casserole

I've been on the lookout on different ways to use ground beef, other than meatballs and such. Having 2 grown men in the house, I'm trying to satisfy their need for beef, LOL. It it was up to me, I could go meatless for most of the week, but I don't think that would go over well, with the boys. So, I remembered seeing a recipe for a casserole, using potatoes and ground beef. I quickly found it on Cooking for your Family and was pleased that I had subconsciously bought Cream of Celery soup ( which I never normally buy). The casserole turned out really well. It reminded me of a fancied up version of Sheppard Pie. I really enjoyed the buttery potatoes with the creamy and cheesy meat topping. We all fought for the crunchy bits around the side and polished off the whole dish for dinner that night.



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Meat-and-Potato Casserole
Adapted from Taste of Home

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

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.

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.

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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