| Ground Beef and Scalloped Potato Casserole 6 servings 1 lb ground beef (or use Italian sausages casings removed) 1 onion, finely chopped 1-2 tablespoon fresh minced garlic (or to taste) 1-2 teaspoon dried chili pepper flakes (optional or to taste) 1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste) 1/2 teaspoon black pepper (or to taste) 3 russet potatoes (peeled and thinly sliced, one more won't hurt!) 2 (10 3/4 ounce) cans cream of chicken soup, undiluted (or use cream of mushroom soup) 1 small onion, chopped 3/4 cup milk 1/2 cup sour cream 1/4 cup grated parmesan cheese 2 cups grated cheddar cheese (or to taste) Not the one? See other Ground Beef and Scalloped Potato Casserole Recipes Casseroles Main Dish Ground Beef Main Dish Super Bowl Main Dish Reduced Carbohydrates Main Dish In a skillet brown the ground beef with one onion, garlic and chili flakes (if using) until no longer pink; drain fat then place back in the skillet to cook until meat is well browned. Season with seasoned salt (or white salt) and black pepper. In a medium bowl mix together the undiluted soup with a small onion, milk, sour cream, Parmesan cheese and 1/2 teaspoon black pepper or to taste and salt to taste; mix well to combine. In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes, soup mixture then the ground beef mixture. Bake for about 1-1/2 hours at 350 degrees or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes). Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted. |
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