Meat-and-Potato Casserole
Lynn Bauter
ingredients
- 3 to 4 cups sliced, peeled potatoes
- 2 TB butter, melted
- 1/2 tsp salt
- 1 pound ground beef
- 1 small onion, chopped
- 1 can corn, drained
- 1 can (10 3/4oz) cream of celery soup
- 1/3 cup milk
- 1/4 tsp garlic powder
- 1/8 tsp pepper
- 1-2 cups shredded cheddar, divided
directions
- 1
Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 12x8" casserole dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender.
- 2
Meanwhile, in a skillet, cook beef until no longer pink, drain, add onion until tender and then add corn. Combine soup, milk, garlic powder, pepper and 1/2 the cheese, pour over beef mixture.
- 3
Bake at 400°, uncovered, for 20 minutes or until bubbly. Remove from oven, top with remaining cheese. Return to oven for 2-3 minutes until cheese is melted...
Source: Lynn
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