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.
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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 13x9 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.
