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

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As you can see, it’s not hard to begin integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to creamy, beefy, cheesy potato casserole recipe. To cook creamy, beefy, cheesy potato casserole you need 15 ingredients and 10 steps. Here is how you cook it.

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

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