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Meat and Potato Casserole


Meat and Potato Casserole



1 pound ground beef

1 teaspoon dried rosemary 1 teaspoon garlic powder

1 chopped onion

1/4 glass overwhelming cream


1/2 glass meat broth

Can of cream of mushroom soup 1 can

5 potatoes, peeled, cut

1 1/2 mugs ground cheese

Salt and pepper to taste


Meat and Potato Casserole


Meat and Potato Casserole new york times recipes


How to make meat and potato casserole


Preheat broiler to 350 degrees and oil a 9 x 13 preparing dish well. Masu.


Cook the meat and onions on the stove over medium warm until the onions are delicate and the meat

is browned. Discharge overabundance fat.

Combine whipped cream, soup, rosemary, garlic powder, cream of mushroom soup, salt and pepper

in a bowl. Mix to combine.

Place half of the potatoes in the foot of the heating dish.


Top with 1/3 of the soup blend and 1/2 of the meat mixture.

Repeat with another layer of potatoes, 1/3 of the soup, and remaining meat mixture.

Add remaining soup blend and ground cheese on top.

Cover with aluminum thwart and heat for 1 hour 30 minutes or until potatoes are delicate.

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