Tuesday, August 20, 2013

Ground Beef Potato Bake

This is REALLY good it makes a huge batch though so be prepared.  Before reading make sure you read my notes in () and at the bottom it will make this much easier!

1 1/2 lbs ground beef                                                       
1 medium onion, chopped (of course I used onion powder 1 tsp)                                                                                        
garlic cloves finely chopped (or to taste)
1 teaspoon seasoning salt                               
1/2 teaspoon fresh ground black pepper                                                          
5 -6 russet potatoes  (peeled and sliced thinly)                      
2 cups shredded cheddar cheese                                                   


2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted (using any other flavor of soup will not be as good)
1 small onion, chopped (again 1 tsp powder)                                   
3/4 light cream
1/2 cup sour cream (I hate sour cream so I left it out)                                                  
1/4 cup grated parmesan cheese (I LOVE parm so I may have thrown in a little more;) )                                                  
1 teaspoon garlic powder                                                   
1/2 teaspoon seasoning salt                                                                

In a skillet cook the ground beef with onion until no longer pink
Drain fat over a colander.
Return to pan and add in garlic, season salt and black pepper
Cook stirring with a wooden spoon until the meat is lightly browned
Set aside

For the sauce:
In a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste
Mix well to combine.

In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture then the ground beef mixture on top.
Bake covered with foil for about 1 hour at 350 degrees F.
Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.

When slicing your potatoes if you want to get them really thin (which you do) then after you peel them take your potato peeler and use it to slice them.  You wouldn't believe how dumb I felt when I finally realized I could do it this way I wish I had thought about it way earlier!

Before putting my potatoes in the dish I went ahead and mixed them with the soup and then poured in all my potatoes and topped it with the meat and cheese.  It is quicker, easier, and less messy this way.  :)

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