Creamy, Beefy, Cheesy Potato Casserole
Creamy, Beefy, Cheesy Potato Casserole

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, creamy, beefy, cheesy potato casserole. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Creamy, Beefy, Cheesy Potato Casserole is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Creamy, Beefy, Cheesy Potato Casserole is something that I’ve loved my entire life.

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

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

So that’s going to wrap it up for this special food creamy, beefy, cheesy potato casserole recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!