This disappeared faster than anything else on the table
This beef and potato bake pairs nicely with something fresh and colorful on the side. A simple green salad with a tangy vinaigrette helps balance the richness of the casserole, or you can steam some green beans, broccoli, or peas for an easy vegetable side. Buttered corn or a small fruit salad also go over well with kids. If you’re feeding a crowd, add some warm dinner rolls or crusty bread to soak up the creamy sauce. For a slightly fancier touch, serve with roasted carrots or a mixed roasted vegetable tray so everyone can pick their favorites.
Simple Oven-Baked Beef and Potato Bake
Servings: 6 servings
Ingredients
1 1/2 pounds (680 g) ground beef (80–90% lean)
1 medium onion, finely chopped
2 cloves garlic, minced (optional)
1 teaspoon salt, divided (plus more to taste)
1/2 teaspoon black pepper, divided
1 teaspoon dried Italian seasoning or dried parsley
2 pounds (about 900 g) russet or Yukon Gold potatoes, thinly sliced
2 tablespoons butter, for greasing the baking dish
1 1/2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella), divided
1 can (10.5 oz / 295 g) cream of mushroom soup (or cream of chicken)
1 cup milk (whole or 2%)
1/2 teaspoon paprika (optional, for color and flavor)
1/2 teaspoon garlic powder (optional)
1/2 teaspoon onion powder (optional)
Chopped fresh parsley or green onions, for garnish (optional)
Directions
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