Back To Recipe List

Crispy Potato Round Casserole

Name: Crispy Potato Round Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: American/Classic
Ingredients: 1 LB Laura's Lean Ground Beef; 1 Small oniondiced; 1 TSP Garlicminced; 1 Can Cream of mushroom soup; 1/2 Cup Sour cream; 1 TBSP Worcestershire sauce; 1 Cup Frozen mixed veggiesgreen beans, carrots, peas and corn blend; 8 OZS Cheddar cheesefreshly shredded, divided; 1 Crispy potato rounds32 ounce bag, frozen

Rate this recipe

Ingredients

1 lb Laura's Lean Ground Beef
1 Small onion (diced)
1 tsp Garlic (minced)
1 can Cream of mushroom soup
1/2 cup Sour cream
1 tbsp Worcestershire sauce
1 cup Frozen mixed veggies (green beans, carrots, peas and corn blend)
8 ozs Cheddar cheese (freshly shredded, divided)
1 Crispy potato rounds (32 ounce bag, frozen)

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes

Serving size based on 1 cup (242g)

Preparation

1. Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

2. In a large skillet cook ground beef, onion and garlic until beef is cooked through. Drain if needed.

3. Add cream of mushroom soup, sour cream and Worcestershire sauce to the ground beef and mix thoroughly.

4. Stir in vegetables.

5. Place the beef and vegetable mixture in the bottom of a 9x13 baking dish. Top with 4 oz of freshly shredded cheddar cheese.

6. Place frozen crispy potato rounds on top of the cheese layer. Depending on the size/shape of your dish, you may have some leftover.

7. Bake in preheated oven for 45 minutes. Remove from oven and top with the remaining 4 oz freshly shredded cheddar cheese. Bake for another 5 minutes, or until cheese is melted.

Recipe credit: Stephanie from the "Spaceships & Laserbeams" online blog