Beef and Scalloped Potato Casserole
Roasted Carrots and Peas
Ingredients
- 1½ lb ground beef
- 2 Tbsp all purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup beef broth
- 1 cup shredded mozzarella cheese
- 1 (4.7-oz) pkg scalloped potatoes
- 2 cups boiling water
- ⅔ cup milk
- 1 Tbsp butter
Instructions
- Preheat oven to 450°F. Cook beef in large skillet over medium heat until browned and crumbly. Drain and return to skillet.
- Add flour, onion powder, and garlic powder; 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
- 6 carrots, sliced
- 3 Tbsp olive oil
- 1 (12-oz) pkg frozen green peas
Side Dish Instructions
- Preheat oven to 450°F. Toss carrots with oil on a rimmed baking sheet. Season lightly with salt and pepper, if desired. Bake 15 minutes; remove from oven, and stir in peas. Bake 5 minutes longer or until peas are heated.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
381
|
128
|
509
|
| Fat (g) | 20 | 7 | 27 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 29 | 4 | 33 |
| Carb (g) | 22 | 14 | 36 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 729 | 103 | 832 |
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