How to Recipe Yummy Creamy Beefy Cheesy Potato Casserole

Without fail cooking ultimate Creamy, Beefy, Cheesy Potato Casserole easy, fast, practical.

Good Evening every body, at this time you get present recipe Creamy, Beefy, Cheesy Potato Casserole with 15 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 10 stages of easy cooking Creamy, Beefy, Cheesy Potato Casserole.

Ingredients all Creamy, Beefy, Cheesy Potato Casserole

1. Prepare 1 lb : mini potatoes (i used red and yellow).

2. Needed 1 lb : ground beef.

3. Prepare 1 can : cheddar cheese soup.

4. Prepare 1/2 cup : sour cream.

5. Needed 1/2 cup : milk.

6. Needed 1 : yellow zucchini, sliced medium-thick.

7. Needed 1 : green zucchini, sliced medium-thick.

8. Needed 4 : garlic cloves, minced.

9. Needed 1 : small onion, diced.

10. Prepare 1 tsp : dried basil.

11. Prepare 1 tsp : lemon pepper seasoning.

12. Prepare 1 tsp : thyme.

13. Needed 3/4 cup : mozzarella cheese.

14. Prepare 1/4 cup : shredded parmesan cheese.

15. Needed 1/2 cup : crushed gold fish crackers.

If all ingredients Creamy, Beefy, Cheesy Potato Casserole it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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