Beef and Potato Casserole
Mixed Vegetables
Ingredients
- 2 lb ground beef
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (10.5-oz) can cream of mushroom soup
- 1 (8-oz) carton sour cream
- 2 lb russet potatoes, peeled and thinly sliced
- 1 (8-oz) block Cheddar cheese, shredded
Instructions
- Preheat oven to 350°F. Cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Season lightly with salt and pepper; stir in soup and sour cream.
- Layer half of potatoes in a lightly greased 13- x 9-inch baking dish. Top with half of meat mixture; sprinkle with 1 cup cheese. Repeat layers.
- Cover with foil, and bake 1 hour or until potatoes are fork-tender. Uncover and bake 15 minutes longer or until cheese is browned and bubbly.
Side Dish Ingredients
- 1 (15-oz) can whole kernel corn, drained
- 1 (12-oz) pkg frozen peas and carrots
- 1 cup water
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Place all ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Drain, and sprinkle with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
681
|
63
|
744
|
| Fat (g) | 40 | 1 | 41 |
| Sat. Fat (g) | 18 | 0 | 18 |
| Protein (g) | 42 | 3 | 45 |
| Carb (g) | 37 | 13 | 50 |
| Fiber (g) | 3 | 4 | 7 |
| T. Sugs (g) | 4 | 6 | 10 |
| A. Sugs (g) | 0 | 0 | 0 |
