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Ingredient
Creamy, Beefy, Cheesy Potato Casserole
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Ingredient
1 lb
ground beef
1 can
cheddar cheese soup
1/2 cup
sour cream
1/2 cup
milk
1 tsp
dried basil
1 tsp
lemon pepper seasoning
1 tsp
thyme
3/4 cup
mozzarella cheese
1/4 cup
shredded parmesan cheese
1/2 cup
crushed gold fish crackers
Cooking instructions
* Step 1
Preheat oven to 375°F.
* Step 2
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
* Step 3
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.
* Step 4
Add the can of cheddar cheese soup, your sour cream and the milk. Stir until everything is combined.
* Step 5
Add the rest of your seasonings, stir and remove from heat.
* Step 6
Add your sliced zucchini to the mixture and stir. Then pour all this mixture over the potatoes
* Step 7
Mix everything gently being careful not to mush your potatoes
* Step 8
Top with shredded cheese and top that with the 1/2 cup crushed gold fish crackers.
* Step 9
Place back in oven until everything is cooked through and melted (about another 25-30min)
* Step 10
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
Note: if there is a photo you can click to enlarge it
Tag
mini potatoes (i used red and yellow)
ground beef
Cheddar Cheese soup
Sour Cream
milk
yellow zucchini, sliced medium-thick
green zucchini, sliced medium-thick
garlic cloves, minced
small onion diced
dried basil
Lemon pepper seasoning
Thyme
mozzarella cheese
Shredded Parmesan Cheese
crushed gold fish crackers
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