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

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Certain foods made from whole grains are great for a quick snack. A bit of whole wheat toast, for example is a great snack in the morning. When you need a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than highly processed grains included in white bread.

A large assortment of quick health snacks is easily accessible. Deciding to live a healthy life style can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to creamy, beefy, cheesy potato casserole recipe. You can have creamy, beefy, cheesy potato casserole using 15 ingredients and 10 steps. Here is how you do that.

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

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