Steps to Prepare Any-night-of-the-week Creamy, Beefy, Cheesy Potato Casserole

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, creamy, beefy, cheesy potato casserole. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Creamy, Beefy, Cheesy Potato Casserole is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Creamy, Beefy, Cheesy Potato Casserole is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook creamy, beefy, cheesy potato casserole using 15 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Creamy, Beefy, Cheesy Potato Casserole:

1. Make ready 1 lb mini potatoes (i used red and yellow)
2. Get 1 lb ground beef
3. Prepare 1 can cheddar cheese soup
4. Make ready 1/2 cup sour cream
5. Get 1/2 cup milk
6. Get 1 yellow zucchini, sliced medium-thick
7. Get 1 green zucchini, sliced medium-thick
8. Make ready 4 garlic cloves, minced
9. Prepare 1 small onion, diced
10. Make ready 1 tsp dried basil
11. Prepare 1 tsp lemon pepper seasoning
12. Get 1 tsp thyme
13. Make ready 3/4 cup mozzarella cheese
14. Make ready 1/4 cup shredded parmesan cheese
15. Take 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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