Meat and Potato Casserole

 Originating from Farley, Iowa, this Meat and Potato Casserole is a delightful dish introduced by Marna Heitz. While its original version uses cream of celery soup, you can experiment with other cream soups, such as mushroom. However, for a first-time taste, stick to the classic recipe below.

Course: Main CourseCuisine: AmericanKeyword: Meat and Potato Casserole Prep Time: 10minutes minsCook Time: 50minutes minsTotal Time: 1hour hr

Ingredients

Potatoes thinly sliced and peeled – 4 cups

Melted butter 2 tablespoons

Salt 1/2 teaspoon

Ground beef 1 pound

Frozen corn 10 ounces

Condensed cream of celery soup undiluted – 10-3/4 ounces

milk 2% – 1/3 cup

Garlic powder – 1/4 teaspoon

Pepper – 1/8 teaspoon

onion Chopped – 1 tablespoon

Cheddar cheese shredded – 1 cup (set aside half for topping)

Fresh parsley minced – optional for garnish

Instructions

Preheat your oven to 400°F. In a mixing bowl, combine the sliced potatoes, melted butter, and salt. Layer this mixture at the base and along the sides of a 13×9 inch baking dish. Bake for 25-30 minutes, or until the potatoes are nearly tender.

As the potatoes bake, brown the ground beef in a skillet over medium heat. Once cooked through, drain any excess fat. Evenly layer the beef and corn over the baked potatoes. In a separate bowl, mix together the cream soup, milk, garlic powder, pepper, onion, and half of the shredded cheese. Pour this mixture over the beef.

Return to the oven and bake, uncovered, for an additional 20 minutes, or until the casserole has heated through and the veggies are tender. For a golden finish, sprinkle the remaining cheese on top and bake for an extra 2-3 minutes. Garnish with minced parsley, if you prefer.