Creamy Beef and Potato Bake
Print Category Oven pan Thematic Stove Less than 60 minutes. Source dairygoodness Evaluation
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Recipe pictures
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Ingredients
- 3 potatoes, peeled and thinly sliced
- 1/4 cup (50 mL) butter, divided
- 2 tbsp (30 mL) vegetable oil
- 2 zucchini, sliced
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1 onion, finely chopped
- 1 tsp (5 mL) Italian seasoning
- 1 lb (500 g) lean ground beef
- 1/2 cup (125 mL) prepared tomato pasta sauce
- 2 cups (500 mL) milk, divided
- 1/4 cup (50 mL) all-purpose flour
- 1 1/2 cups (375 mL) grated Canadian Cheddar cheese
Preparation
- In skillet, melt 2 tbsp (30 mL) of the butter and oil. Add potatoes and cook over medium-low heat for 5 minutes, stirring frequently. Add zucchini, salt and pepper. Cook until zucchini is tender. Spoon vegetable mixture into 13" x 9" (33 x 23 cm) baking dish. Set aside.
- In skillet, cook onion and seasoning until onion is tender. Add ground beef, cook and stir until beef loses its pink colour. Stir in tomato sauce and 1/2 cup (125 mL) of the milk. Spoon meat mixture over vegetable layer in dish.
- Melt remaining butter, stir in flour and cook for 1 minute. Gradually whisk in remaining milk. Cook and stir until sauce comes to a boil and thickens. Stir in Canadian Cheddar cheese. Pour sauce over meat layer.
- Preheat oven to 375 °F (190 °C). Bake for 20 to 25 minutes or until golden brown. Let stand for 10 minutes before serving.
Cook commentary
4-6 servings
Tips: Spring calls for glorious fresh veggies. This is a sure bet to get the family to appreciate the wonders of zucchini.
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