Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, creamy, beefy, cheesy potato casserole. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Creamy, Beefy, Cheesy Potato Casserole is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Creamy, Beefy, Cheesy Potato Casserole is something that I have loved my whole life. They’re nice and they look wonderful.
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To begin with this recipe, we have to prepare a few ingredients. You can cook 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:
- Make ready 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
- Prepare 1 yellow zucchini, sliced medium-thick
- Take 1 green zucchini, sliced medium-thick
- Prepare 4 garlic cloves, minced
- Take 1 small onion, diced
- Get 1 tsp dried basil
- Make ready 1 tsp lemon pepper seasoning
- Make ready 1 tsp thyme
- Make ready 3/4 cup mozzarella cheese
- Prepare 1/4 cup shredded parmesan cheese
- Make ready 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. Cheesy Hamburger Potato Casserole is the perfect potluck dinner recipe that will have all of your friends asking for the recipe. It's creamy, meaty, cheesy, and basically everything you could ever want in a casserole dish.
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
I like to make this when I have leftover ground beef from another recipe. This Beefy Cheesy Crock Pot Potato Casserole is a great casserole for the whole family. Get your meat and potatoes all in one pot! Note: We use referral links for the products we love. How to Make Beefy Cheesy Potato Casserole in a Slow Cooker Aunt Lou here.
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