Meat and Potato Casserole

By nmandersen

Ingredients

• 3 to 4 cups thinly sliced peeled potatoes
• 2 tablespoons butter or margarine, melted
• 1/2 teaspoon salt
• 1 pound ground beef
• 1 package(10 ounces) frozed corn, thawed
• 1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
• 1 cup (4 ounces) shredded cheddar chsses, divided
• 1/3 cup milk
• 1 tablespoon chopped onion
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• Minced fresh parsley, optional

Preparation

Step 1

Toss potatoes with butter and salt; arrange on bottom and up the sides of a greased 11x7x2-inch baking dish. Bake, uncovered, at 400 degrees for 25-30 minutes or until potatoes are almost tender.

Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Spoon beef and corn over potates. Combine the soup, 1/2 cup of cheese, milk, onion, garlic powder and pepper; pour over beef mixture.

Bake, uncovered, at 400 degrees for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese; bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired.