Hi, I am Laura. Today, we’re going to prepare creamy, beefy, cheesy potato casserole recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Creamy, Beefy, Cheesy Potato Casserole Recipe
Creamy, Beefy, Cheesy Potato Casserole is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Creamy, Beefy, Cheesy Potato Casserole is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Get 1 lb mini potatoes (i used red and yellow)
- Prepare 1 lb ground beef
- Make ready 1 can cheddar cheese soup
- Prepare 1/2 cup sour cream
- Make ready 1/2 cup milk
- Make ready 1 yellow zucchini, sliced medium-thick
- Take 1 green zucchini, sliced medium-thick
- Take 4 garlic cloves, minced
- Prepare 1 small onion, diced
- Prepare 1 tsp dried basil
- Prepare 1 tsp lemon pepper seasoning
- Get 1 tsp thyme
- Get 3/4 cup mozzarella cheese
- Get 1/4 cup shredded parmesan cheese
- Take 1/2 cup crushed gold fish crackers
Steps 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
So that’s going to wrap this up with this special dish creamy, beefy, cheesy potato casserole recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
