Potato and Ground Beef Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 222.9
- Total Fat: 8.2 g
- Cholesterol: 41.0 mg
- Sodium: 838.9 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 3.1 g
- Protein: 16.1 g
View full nutritional breakdown of Potato and Ground Beef Bake calories by ingredient
Introduction
A creamy, hearty beef and potato dish served hot as your main dish. Warm bread and a salad round out this perfect potato dish. A creamy, hearty beef and potato dish served hot as your main dish. Warm bread and a salad round out this perfect potato dish.Number of Servings: 8
Ingredients
-
1 pound Idaho potatoes, thinly sliced
1 pound 90% lean ground beef, browned
1-10.5 ounce can of 98% Fat Free Cream of Mushroom Condensed Soup
1/4 of a large onion, thinly sliced
1/2 of a large red Bell pepper, diced
1 clove garlic, diced
3/4 cup of almond milk (or low fat milk)
4 ounce can of mushrooms, drained, diced
1-15 ounce can whole kernel corn, drained
Salt and Pepper to taste
1/2 cup cheddar cheese, shredded
Tips
If you want a creamier dish, use whole milk. Remember to change the calorie count!
Directions
1. Preheat oven to 350 degrees F.
2. In a medium skillet over medium heat, in a teaspoon of olive oil, saute diced garlic. Add the ground beef and brown; drain fat.
3. In a large mixing bowl, combine cream of mushroom soup, onion, bell pepper, almond milk, mushrooms, and corn. Add salt and pepper to taste.
4. Alternately layer the potatoes, soup mixture and meat in a 9x13 inch (3 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.
5. Divide the dish into 8 even pieces. Serve with a salad and bread.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAVENOHE.
2. In a medium skillet over medium heat, in a teaspoon of olive oil, saute diced garlic. Add the ground beef and brown; drain fat.
3. In a large mixing bowl, combine cream of mushroom soup, onion, bell pepper, almond milk, mushrooms, and corn. Add salt and pepper to taste.
4. Alternately layer the potatoes, soup mixture and meat in a 9x13 inch (3 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.
5. Divide the dish into 8 even pieces. Serve with a salad and bread.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DAVENOHE.