Guide to Prepare Creamy, Beefy, Cheesy Potato Casserole

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, creamy, beefy, cheesy potato casserole. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Creamy, Beefy, Cheesy Potato Casserole is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Creamy, Beefy, Cheesy Potato Casserole is something that I have loved my whole life.

Guide to Prepare Creamy, Beefy, Cheesy Potato Casserole

To get started with this particular recipe, we have to prepare a few ingredients. You can cook creamy, beefy, cheesy potato casserole using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Creamy, Beefy, Cheesy Potato Casserole:

1. Take 1 lb mini potatoes (i used red and yellow)
2. Get 1 lb ground beef
3. Prepare 1 can cheddar cheese soup
4. Get 1/2 cup sour cream
5. Make ready 1/2 cup milk
6. Take 1 yellow zucchini, sliced medium-thick
7. Prepare 1 green zucchini, sliced medium-thick
8. Make ready 4 garlic cloves, minced
9. Prepare 1 small onion, diced
10. Take 1 tsp dried basil
11. Make ready 1 tsp lemon pepper seasoning
12. Get 1 tsp thyme
13. Prepare 3/4 cup mozzarella cheese
14. Prepare 1/4 cup shredded parmesan cheese
15. Prepare 1/2 cup crushed gold fish crackers

Instructions

Steps to make Creamy, Beefy, Cheesy Potato Casserole:

1. Preheat oven to 375°F.
2. Cut your mini potatoes in half, sprinkle with olive oil and season with lemon pepper seasoning. Place them in an oven proof dish (large enough to then hold the rest of the ingredients later) bake in oven for about 25 min until they are ALMOST done. (Fork tender but still a little hard) then set aside until the rest of the ingredients are ready
3. While those potatoes are baking, in a pan brown off your ground beef, drain. Then add your onions and garlic and cook until onions are translucent.
4. Add the can of cheddar cheese soup, your sour cream and the milk. Stir until everything is combined.
5. Add the rest of your seasonings, stir and remove from heat.
6. Add your sliced zucchini to the mixture and stir. Then pour all this mixture over the potatoes
7. Mix everything gently being careful not to mush your potatoes
8. Top with shredded cheese and top that with the 1/2 cup crushed gold fish crackers.
9. Place back in oven until everything is cooked through and melted (about another 25-30min)
10. Note: if you like your zucchini less firm and more cooked, add this to your beef mixture sooner and let it bubble on the stove top for about 10min

As simple as that Recipe of Creamy, Beefy, Cheesy Potato Casserole

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