Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, creamy, beefy, cheesy potato casserole. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Creamy, Beefy, Cheesy Potato Casserole is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Creamy, Beefy, Cheesy Potato Casserole is something that I’ve loved my entire life.
Remove potatoes from oven, and let cool. This Cheesy Potato Casserole Recipe from Food.com goes perfectly with any corned beef and cabbage dinner, and completes any party dinner. Defrost potatoes, melt butter, and mix together all ingredients. From Carol, I sprinkle it with.
To get started with this recipe, we have to prepare a few ingredients. You can cook creamy, beefy, cheesy potato casserole using 15 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Creamy, Beefy, Cheesy Potato Casserole:
- Prepare 1 lb mini potatoes (i used red and yellow)
- Take 1 lb ground beef
- Take 1 can cheddar cheese soup
- Take 1/2 cup sour cream
- Make ready 1/2 cup milk
- Prepare 1 yellow zucchini, sliced medium-thick
- Make ready 1 green zucchini, sliced medium-thick
- Take 4 garlic cloves, minced
- Get 1 small onion, diced
- Get 1 tsp dried basil
- Take 1 tsp lemon pepper seasoning
- Make ready 1 tsp thyme
- Make ready 3/4 cup mozzarella cheese
- Make ready 1/4 cup shredded parmesan cheese
- Get 1/2 cup crushed gold fish crackers
Cheesy Potato Casserole Loaf With Scalloped Potatoes, Ground Beef, Tomatoes & SpinachScrumdiddlyumptious. Rich, creamy, and packed with ooey gooey cheese this simple cheesy potatoes recipe is a keeper! This rich and creamy casserole will be a new holiday (or weekday) favorite. Are you looking for the very best, best, best cheesy potato casserole?
Instructions to make Creamy, Beefy, Cheesy Potato Casserole:
- Preheat oven to 375°F.
- Cut your mini potatoes in half, sprinkle with olive oil and season with lemon pepper seasoning. Place them in an oven proof dish (large enough to then hold the rest of the ingredients later) bake in oven for about 25 min until they are ALMOST done. (Fork tender but still a little hard) then set aside until the rest of the ingredients are ready
- While those potatoes are baking, in a pan brown off your ground beef, drain. Then add your onions and garlic and cook until onions are translucent.
- Add the can of cheddar cheese soup, your sour cream and the milk. Stir until everything is combined.
- Add the rest of your seasonings, stir and remove from heat.
- Add your sliced zucchini to the mixture and stir. Then pour all this mixture over the potatoes
- Mix everything gently being careful not to mush your potatoes
- Top with shredded cheese and top that with the 1/2 cup crushed gold fish crackers.
- Place back in oven until everything is cooked through and melted (about another 25-30min)
- Note: if you like your zucchini less firm and more cooked, add this to your beef mixture sooner and let it bubble on the stove top for about 10min
This rich and creamy casserole will be a new holiday (or weekday) favorite. Are you looking for the very best, best, best cheesy potato casserole? But, I do believe wholeheartedly that some extra creamy soup, a little extra cheese and an extra dollop of sour cream are what makes this hash brown casserole different that it's "cousins" if. No need to peel and cut up the potatoes for this beefy, cheesy casserole. We used Southern-style hash browns to make things easier for you.
So that is going to wrap this up for this special food creamy, beefy, cheesy potato casserole recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
