Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, creamy, beefy, cheesy potato casserole. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
The Same Golden, Crispy Hash Browns You've Always Loved. If you're looking for Creamy, Beefy, Cheesy Potato Casserole recipe, look no further! We provide you only the best Creamy, Beefy, Cheesy Potato Casserole recipe here.
Creamy, Beefy, Cheesy Potato Casserole is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Creamy, Beefy, Cheesy Potato Casserole is something which I have loved my entire life. They are nice and they look fantastic.
Simple Way to Prepare Creamy, Beefy, Cheesy Potato Casserole
To get started with this particular recipe, we have to first prepare a few components. You can have creamy, beefy, cheesy potato casserole using 15 ingredients and 10 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Creamy, Beefy, Cheesy Potato Casserole:
- Get 1 lb mini potatoes (i used red and yellow)
- Make ready 1 lb ground beef
- Take 1 can cheddar cheese soup
- Make ready 1/2 cup sour cream
- Get 1/2 cup milk
- Get 1 yellow zucchini, sliced medium-thick
- Get 1 green zucchini, sliced medium-thick
- Get 4 garlic cloves, minced
- Make ready 1 small onion, diced
- Prepare 1 tsp dried basil
- Take 1 tsp lemon pepper seasoning
- Prepare 1 tsp thyme
- Make ready 3/4 cup mozzarella cheese
- Get 1/4 cup shredded parmesan cheese
- Get 1/2 cup crushed gold fish crackers
When ready to thaw, unwrap frozen casserole and return to original baking dish. Thaw overnight in refrigerator, then bake as directed just before serving. How To Make Cheesy Potato Casserole. Place potatoes in a bowl and toss with melted butter and salt and pepper.
Instructions
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
Make the homemade cream of chicken: Melt butter in a large skillet. Partially cook potatoes (firm), then. (butter) - add cheese and sour cream. Mix together with grated potato, salt and pepper to taste. Spoon the potato mixture into the casserole dish and cool it down to room temperature. Cover with aluminum foil and refrigerate.
As simple as that Recipe of Creamy, Beefy, Cheesy Potato Casserole
So that’s going to wrap this up for this special food creamy, beefy, cheesy potato casserole recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
Print this page
