Meat and Potato Casserole
Ingredients
- Potatoes: 4 cups, thinly sliced and peeled
- Butter: 2 tablespoons, melted
- Salt: 1/2 teaspoon
- Ground Beef: 1 pound
- Frozen Corn: 10 ounces
- Condensed Cream of Celery Soup: 10-3/4 ounces, undiluted
- Milk: 1/3 cup, 2%
- Garlic Powder: 1/4 teaspoon
- Pepper: 1/8 teaspoon
- Onion: 1 tablespoon, chopped
- Cheddar Cheese: 1 cup, shredded (reserve half for topping)
- Fresh Parsley: Minced, optional for garnish
Instructions
- Preheat your oven to 400°F (200°C). In a mixing bowl, combine the sliced potatoes, melted butter, and salt. Arrange this mixture evenly at the base and along the sides of a 13×9 inch baking dish. Bake for 25-30 minutes, or until the potatoes are nearly tender.
- While the potatoes are baking, cook the ground beef in a skillet over medium heat until browned. Drain any excess fat. Spread the beef and corn evenly over the baked potatoes.
- In a separate bowl, mix the cream of celery soup, milk, garlic powder, pepper, onion, and half of the shredded cheese. Pour this mixture evenly over the beef and corn layer.
- Return the dish to the oven and bake, uncovered, for an additional 20 minutes, or until the casserole is heated through and the vegetables are tender.
- For a golden, cheesy finish, sprinkle the remaining shredded cheese on top and bake for an extra 2-3 minutes.
- Garnish with minced parsley, if desired, before serving.
Enjoy this comforting and hearty Meat and Potato Casserole, perfect for any family dinner!
