PCLinuxOS Recipe Corner

Cheesy Beef & Potato Casserole

INGREDIENTS:

1 lb ground beef
1 small onion, diced
2 cloves garlic, minced 1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
1 tbsp Worcestershire sauce
2 tbsp tomato paste + ½ cup beef broth)
4-5 medium golden potatoes, cubed
1 tbsp salt (for boiling water)
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
1 can (10.5 oz) cream of mushroom soup
½ cup milk
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup Gouda cheese
Chopped fresh parsley for garnish

DIRECTIONS:

Preheat the oven to 375°F during the initial baking process (before the cheese is added).

Add ground beef to the pan and break up the meat into small pieces. Cook on medium heat till meat is mostly cooked, leaving a little pink in color. Drain excess grease from meat. Then add onions to the meat and cook till onions are translucent. Then add garlic paste, garlic powder, onion powder, smoked paprika, Worcestershire sauce, salt and black pepper, and tomato paste. Mix well. Add beef broth and turn the temperature to low and let simmer for 3–4 minutes. Turn off heat and let it set.

Prepare potatoes cutting them into cubes about ½ inch in size. Try to keep your cubed potatoes the same size. Par boil potatoes for about 10 minutes.

Meanwhile, oil an 18 × 8 baking dish. Drain potatoes and put them into your greased baking dish, layering them evenly. Season potatoes with salt and pepper and drizzle with olive oil. Toss potatoes to make sure the seasoning is evenly coated and spread the potatoes, layering them evenly. Spoon your ground beef mixture over the top of the potatoes in an even layer.

Now add cream of mushroom soup* to your milk and mix well. Now spread this mixture evenly on top of your potato and beef mixture. Cover with aluminum foil and bake for about 30–35 minutes. Remove from the oven and remove the foil cover.

Sprinkle on your cheeses on the top of your cooked ingredients. Sprinkle with parsley. Now reduce the oven heat to 350°F and place your casserole back into the oven for about 15 minutes or till the cheese is lightly brown and bubbly.

TIPS:

* You can substitute cream of mushroom with Cream of Cheddar, Cream of Celery, or Cream of Chicken. For added richness you can substitute the milk with evaporated milk or heavy cream.

NUTRITION:

Calories: 450    Carbs: 30g    Sodium: 1183mg    Fiber: 3g    Protein: 25g