Cheesy Beef and Potato Casserole

Cheesy Beef and Potato Casserole

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Juicy ground beef has been baked into a hearty dish with tender Yukon Gold potatoes and sweet corn kernels. The casserole is smothered in melted cheese for a gooey and irresistible finishing touch.

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Serving Size / Yield

6 servings

Ingredients

  • 4 C. Yukon Gold Potatoes, peeled and thinly sliced
  • 2 Tbs. Butter, melted
  • 1/2 tsp. Sea Salt
  • 1 lb. Lean Ground Beef
  • 1 10 oz. package Frozen Sweet Corn
  • 1 10.75 oz. can Cream of Celery Soup
  • 1/3 C. 2% Milk
  • 2 Garlic Cloves, minced
  • 1/8 tsp. Ground Black Pepper
  • 1 C. Shredded Monterey-Jack Cheese, divided

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Directions

Preheat oven to 400 degrees. Lightly grease a 9x13" baking dish with nonstick cooking spray. In a large bowl, combine the potatoes, butter, and sea salt, and toss to coat. Layer the potato slices along the bottom and sides of the baking dish. Bake for 25-30 minutes or until potatoes are almost tender. Meanwhile, in a large skillet over medium-high heat, cook beef until browned. Drain fat. Pour the ground beef over the potato-coated baking dish. Sprinkle beef with the corn. In a medium bowl, combine the soup, milk, garlic, pepper, and 1/2 cup of Monterey-Jack cheese. Pour the soup mixture over the beef mixture. Return casserole dish to oven for 20 minutes. Sprinkle casserole with the remaining Monterey-Jack cheese, and bake for 5 more minutes until dish is warmed through and cheese is melted.

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