Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, creamy, beefy, cheesy potato casserole. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Creamy, Beefy, Cheesy Potato Casserole is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Creamy, Beefy, Cheesy Potato Casserole is something which I’ve loved my whole life. They are nice and they look fantastic.
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. Place foil-wrapped casserole in freezer-weight resealable plastic bag.
To get started with this recipe, we must prepare a few ingredients. You can have creamy, beefy, cheesy potato casserole using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Creamy, Beefy, Cheesy Potato Casserole:
- Take 1 lb mini potatoes (i used red and yellow)
- Get 1 lb ground beef
- Make ready 1 can cheddar cheese soup
- Take 1/2 cup sour cream
- Get 1/2 cup milk
- Prepare 1 yellow zucchini, sliced medium-thick
- Get 1 green zucchini, sliced medium-thick
- Get 4 garlic cloves, minced
- Get 1 small onion, diced
- Take 1 tsp dried basil
- Make ready 1 tsp lemon pepper seasoning
- Make ready 1 tsp thyme
- Prepare 3/4 cup mozzarella cheese
- Make ready 1/4 cup shredded parmesan cheese
- Get 1/2 cup crushed gold fish crackers
Enjoy potatoes with cream and cheese, seasoned with a pinch of nutmeg powder. Creamy potato mash casserole tastes well with baguette or a steak. 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.
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
From Carol, I sprinkle it with. Hash brown potatoes are baked with processed cheese, mayonnaise and onion, topped with real bacon bits. Whip up this tasty twice-baked potato casserole with a simple batch of common, comforting ingredients for a cheesy, creamy weeknight dinner. 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.
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