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Cheddar Potato & Beef Bake

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  • Prep 10 min
  • Total 45 min
  • Servings 4
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Comfort food at its finest in this casserole of beef and potatoes in a creamy Cheddar sauce.
Created Jun 6, 2011
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Ingredients

  • 1 lb (500 g) lean ground beef
  • 1/4 cup (50 mL) finely chopped onion
  • 2 boxes Betty Crocker* Country Cut Cheddar Scalloped Potatoes
  • 5 1/2 cups (1.375 L) water
  • 2/3 cup (150 mL) milk
  • 2 tbsp (25 mL) butter or margarine
  • 2 tsp (10 mL) chopped fresh thyme leaves (or 1/4 tsp/1 mL dried)
  • 2 cups (500 mL) shredded old Cheddar cheese
  • 1/4 tsp (1 mL) paprika

Steps

  •  
    1
    Heat oven to 400ºF. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large skillet, cook ground beef and onion over medium-high heat, stirring frequently, until no longer pink; drain.
  •  
    2
    In 3-quart saucepan, heat water, milk and butter to boiling. Stir in thyme, 2 pouches potatoes and 2 pouches sauce mix. Heat until mixture starts to thicken, about 1 minute.
  •  
    3
    Spoon 2 1/2 cups (625 mL) potato mixture into bottom of dish. Spoon ground beef over potatoes. Top with remaining potato mixture.
  •  
    4
    Bake 30 minutes or until potatoes are tender. Remove from oven. Combine cheddar cheese with paprika. Sprinkle over potatoes.
  •  
    5
    Return to oven and bake 5 to 10 minutes until cheese is melted.

Expert Tips

  • Tip 1
    Time Saver: Use frozen chopped onions, and purchase already-shredded cheese.

Nutrition Information

No nutrition information available for this recipe
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