Hearty Meat & Potato Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
48 oz 80/20 ground beef chuck 1 large Onions, raw 2 serving Mini Sweet Bell Peppers (3 peppers to a svg) 8 small (1-3/4" to 2-1/2" dia.) Potato, raw 1 cup Campbell's Healthy Request Cream of Celery Soup .5 cup Sour Cream, reduced fat .25 cup Milk, nonfat (skim milk) 2 cup Cheese: Sargento Reduced Fat Cheddar, shredded 1 serving Country Crock, Shedd's Spread Country Crock Light (Soft), 1 Tbsp 1 tsp Pepper, black 1.5 tsp Garlic powder 1.5 tsp Mrs. Dash (R) Original Blend 1 cup Beef Broth - Swanson Low Sodium
Pre-heat oven to 400.
Thinly slice each potato with the peels.
Cut the onion into quarters & then thinly slice each quarter.
Cut of ends of the mini sweet peppers, thinly slice.
In a skillet, brown the ground beef with half of each of the garlic powder, pepper & Mrs. dash. Once browned, layer onto bottom of a 9x13 pan.
In a separate skillet, melt the Country Crock Light Spread & saute the onions & peppers until soft & start to brown.
Add the beef broth & let simmer 5 minutes. Pour over the beef & mix through.
Layer the cheese on top of beef mixture.
In a skillet add the unprepared soup, milk & sour cream. Heat & mix thoroughly. Mix in the remaining garlic, pepper & Mrs. Dash.
Add the sliced potatoes, mix thoroughly then cover & simmer 8-10 minutes. Do not over cook, the potatoes should be slightly soft but still firm. Once finished, pour the sliced potato mixture over the cheese & spread out evenly.
Place dish in the oven uncovered for 30-40 minutes. The top layer of potatoes should have a nice browning. Let casserole rest a few minutes before cutting & serving.
Serving Size: Serving size: 1 square; Makes 18 servings
Thinly slice each potato with the peels.
Cut the onion into quarters & then thinly slice each quarter.
Cut of ends of the mini sweet peppers, thinly slice.
In a skillet, brown the ground beef with half of each of the garlic powder, pepper & Mrs. dash. Once browned, layer onto bottom of a 9x13 pan.
In a separate skillet, melt the Country Crock Light Spread & saute the onions & peppers until soft & start to brown.
Add the beef broth & let simmer 5 minutes. Pour over the beef & mix through.
Layer the cheese on top of beef mixture.
In a skillet add the unprepared soup, milk & sour cream. Heat & mix thoroughly. Mix in the remaining garlic, pepper & Mrs. Dash.
Add the sliced potatoes, mix thoroughly then cover & simmer 8-10 minutes. Do not over cook, the potatoes should be slightly soft but still firm. Once finished, pour the sliced potato mixture over the cheese & spread out evenly.
Place dish in the oven uncovered for 30-40 minutes. The top layer of potatoes should have a nice browning. Let casserole rest a few minutes before cutting & serving.
Serving Size: Serving size: 1 square; Makes 18 servings
Nutritional Info Amount Per Serving
- Calories: 333.4
- Total Fat: 20.3 g
- Cholesterol: 66.2 mg
- Sodium: 251.8 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 2.4 g
- Protein: 20.9 g
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