Beef and Potato Casserole
Vegetable Medley
Ingredients
- 2 lb ground beef
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (10.75-oz) can cream of mushroom soup
- 1 cup sour cream
- 2 lb russet potatoes, peeled and thinly sliced
- 1 (8-oz) pkg shredded Cheddar cheese
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 (12-oz) pkg frozen peas and carrots
- 1 (15-oz) can whole kernel corn, drained
- 1 cup water
Side Dish Instructions
- Place all ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Drain and season with salt and pepper to taste.
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