Meat-and-Potato Casserole

Ingredients

  • 4 cups thinly sliced peeled potatoes
  • 2 tablespoons butter, melted
  • ½ teaspoon salt
  • 1 pound ground beef
  • 1 package (10 ounces) frozen corn
  • 1 can (ca. 10 ounces) condensed cream of celery soup, undiluted
  • ⅓ cup whole milk
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon pepper
  • 1 tablespoon chopped onion
  • 1 cup shredded cheddar cheese, divided
  • Minced fresh parsley, optional

Info

  • Prep: 10 minutes
  • Cook: 50 minutes
  • Serves: 6
  • Source

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Directions

  1. Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13×9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender.
  2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle beef and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture.
  3. Bake, uncovered, at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired.
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