Ingredients for Yummy Beef And Potato Casserole
- 2 lbs russet potatoes, peeled and quartered
- 1/2 cup sour cream
- Salt & Pepper
- Ground Beef
- Sweet Red Pepper
- 1 medium onion, chopped
- Whole Kernel Corn
- Cream Of Mushroom Soup
- 1/2 cup milk
- 1 tsp garlic salt
- 2 tbsp butter, melted
- Fresh Parsley
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How to Make Yummy Beef And Potato Casserole
- Preheat oven to 350°F (175°C).
- Place potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
- While potatoes are cooking, heat a large skillet over medium-high heat. Add ground beef, red pepper, and onion. Cook, breaking up the beef with a spoon, until the meat is browned and the vegetables are tender (about 8-10 minutes).
- Drain off any excess grease from the skillet.
- Stir in the frozen corn, cream of mushroom soup, milk, and garlic salt. Mix well and bring to a simmer for 2-3 minutes.
- Drain the cooked potatoes and return them to the pot. Mash with sour cream, salt, and pepper until smooth and creamy.
- Pour the beef mixture into a greased 9x13 inch baking dish.
- Spread the mashed potatoes evenly over the beef mixture.
- Drizzle melted butter over the top.
- Bake, uncovered, for 30 minutes, or until heated through and the topping is lightly browned.
- For extra browning, broil for 1-2 minutes, watching carefully to prevent burning.
- Garnish with fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
16g
Fat
66g
Carbs
13g
