Beef and Scalloped Potato Casserole
Romaine Salad
Ingredients
- 1½ lb ground beef
- 1 cup chopped onion
- 2 Tbsp all-purpose flour
- 1 cup beef broth
- 1 cup shredded mozzarella cheese
- 1 (4.7-oz) box scalloped potatoes
- 2 cups boiling water
- ⅔ cup milk
- 1 Tbsp butter
Instructions
- Preheat oven to 450°F. Cook beef and onion in large skillet over medium heat until beef is browned and crumbly. Drain and return to skillet.
- Add flour, and cook, stirring constantly, 2 minutes. Stir in broth; cook until mixture is slightly thickened.
- Spoon beef mixture into a lightly greased 11-x 7-inch baking dish; sprinkle with cheese. Arrange dry potatoes from box over cheese.
- Whisk together boiling water, milk, butter, and cheese seasoning packet from box in a bowl. Pour mixture over potatoes.
- Bake 20 minutes or until potatoes are golden brown and crisp.
Side Dish Ingredients
- 1 (3-count) pkg romaine lettuce hearts, chopped
- 1 pint grape tomatoes, halved
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients just before serving.
Budget Friendly Meal Plan
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