How to Prepare Yummy Creamy, Beefy, Cheesy Potato Casserole

Creamy, Beefy, Cheesy Potato Casserole. 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. Add the can of cheddar cheese soup, your sour cream and the milk.

When ready to thaw, unwrap frozen casserole and return to original baking dish. Thaw overnight in refrigerator, then bake as directed just before serving. Brown ground beef and onion; drain Mix the soup, garlic powder, pepper, stock and cream in a bowl Layer half of the potatoes in the bottom of the prepared baking dish. You can cook Creamy, Beefy, Cheesy Potato Casserole using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Creamy, Beefy, Cheesy Potato Casserole

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

Pour half the soup mixture over the potatoes. Creamy Hash Brown Casserole This versatile side dish is so good with grilled steak, and is delicious with other meats as well. In a large skillet over medium heat, cook beef until no longer pink; drain. In a small bowl, combine the potatoes and contents of sauce mix packets, water, milk, butter, salt, seasoned salt and pepper.

Creamy, Beefy, Cheesy Potato Casserole instructions

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.

The secret that makes this cheesy potato casserole more creamy and buttery than others is adding the butter at the end. This prevents the potatoes from soaking up the butter too quickly, and instead allows it to slowly bake into the recipe, allowing the sour cream enough time to soften the potatoes. How to Reheat Cheesy Potato Casserole. I recommend covering it with foil so the potatoes don't dry out. Leftover sliced potato casserole should be stored in the fridge wrapped in foil.