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

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, creamy, beefy, cheesy potato casserole. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Creamy, Beefy, Cheesy Potato Casserole is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Creamy, Beefy, Cheesy Potato Casserole is something which I’ve loved my entire life. They are nice and they look fantastic.

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

The ingredients needed to make Creamy, Beefy, Cheesy Potato Casserole:
  1. Take 1 lb mini potatoes (i used red and yellow)
  2. Prepare 1 lb ground beef
  3. Get 1 can cheddar cheese soup
  4. Take 1/2 cup sour cream
  5. Get 1/2 cup milk
  6. Take 1 yellow zucchini, sliced medium-thick
  7. Make ready 1 green zucchini, sliced medium-thick
  8. Take 4 garlic cloves, minced
  9. Prepare 1 small onion, diced
  10. Make ready 1 tsp dried basil
  11. Prepare 1 tsp lemon pepper seasoning
  12. Make ready 1 tsp thyme
  13. Make ready 3/4 cup mozzarella cheese
  14. Prepare 1/4 cup shredded parmesan cheese
  15. Make ready 1/2 cup crushed gold fish crackers
Instructions 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 is going to wrap it up with this exceptional food creamy, beefy, cheesy potato casserole recipe. Thanks so 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 save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!