Creamy Beef Potato Bake Recipes

CREAMY BEEF & POTATOES

Steps:

• Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high until tender, 8-10 minutes, stirring twice., Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in salt and pepper. In a small bowl, whisk soup and milk until blended; add to beef. Stir in potatoes. Sprinkle with cheese. Reduce heat to low; cook, covered, until cheese is melted.

CREAMY BEEF POTATO BAKE

Steps:

• Cook beef until no longer pink and drain.
• Combine the soups, onion and pepper.
• Add the potatoes, 2 cups cheese and mushrooms.
• Stir in beef.
• Transfer to two greased 8-in. square baking dishes.
• Sprinkle each with 1 cup cheese.
• Cover and freeze one casserole for up to 3 months.
• Cover and bake the remaining casserole at 375° for 45-50 minutes or until potatoes are tender.
• Uncover and bake for 5-10 minutes or until cheese is melted.
• When ready to use frozen casserole:
• Thaw in the refrigerator overnight.
• Remove from the refrigerator 30 minutes before baking.
• Bake as directed above.

CREAMY BEEF AND POTATO BAKE

Steps:

• Preheat oven to 375 degrees F.
• In a skillet, melt 2 tablespoons of the butter and oil.
• Add the potatoes and cook over medium-low heat for 5 minutes, stirring frequently.
• Add zucchini, salt and pepper.
• Cook until the zucchini is tender.
• Spoon the vegetable mixture into a 13 x 9 inch baking dish.
• Set aside.
• In a skillet, cook the onion with the Italian seasoning until the onion is tender.
• Add ground beef, cook and stir until the beef loses its pink colour.
• Stir in the tomato sauce and 1/2 cup of milk.
• Spoon the meat mixture over the vegetable layer in the dish.
• Melt the remaining butter, stir in the flour and cook for 1 minute.
• Gradually whisk in the remaining milk.
• Cook and stir until the sauce comes to a boil and thickens.
• Stir in the cheese.
• Pour the sauce over the meat layer.
• Bake for 20 to 25 minutes or until golden brown.
• Let stand for 10 minutes before serving.

BEEF POTATO BAKE

Steps:

• In large skillet, cook beef over medium heat until no longer pink; drain. Meanwhile, in a large bowl, combine the soups, parsley, onion and pepper. Add the potatoes, 2 cups cheese and mushrooms. Stir in beef. , Transfer to two greased 8-in. square baking dishes. Sprinkle each with 1 cup cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 45-50 minutes or until potatoes are tender. Uncover and bake for 5-10 minutes or until cheese is melted. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

CREAMY HAMBURGER POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix 1 can cream of mushroom soup, mushrooms, 3/4 cup milk, seasoned salt, and black pepper in a bowl; fold in potatoes.
• Spread half the potato mixture into the prepared baking pan; top with Cheddar cheese. Spoon 1/2 the ground beef over cheese layer. Top ground beef layer with remaining potato mixture; layer with remaining ground beef.
• Mix remaining 1 can cream of mushroom soup with 1/4 cup milk; pour mixture over ground beef layer.
• Bake in the preheated oven until casserole is bubbling, about 1 hour 20 minutes. Sprinkle French-fried onions over casserole; return to oven for 5 more minutes.

SLOW-COOKER BEEF AND CREAMY POTATO CASSEROLE

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in soup, milk, pepper and half of the onions.
• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Layer potatoes and green beans in cooker. Top with beef mixture; spread evenly.
• Cover; cook on Low heat setting 6 to 7 hours. Top with remaining onions before serving.

SCRUMPTIOUS BEEF AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over high heat, melt the shortening and quickly brown the ground beef with the onion. Stir in water and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes.
• In a medium bowl, thoroughly mix the condensed cream of mushroom soup, sour cream, milk, salt and pepper. Set aside.
• Pour meat mixture into a 9x13 inch baking dish. Arrange potatoes over the meat. Pour soup mixture over the potatoes. Sprinkle with Cheddar cheese. Top with whole wheat flake cereal.
• Bake in preheated oven, uncovered, for 1 1/2 hours.