CREAMY BEEF AND POTATO BAKE

By Sube

Ingredients

• 3 potatoes, peeled and thinly sliced
• 1/4 cup butter, divided
• 2 tbsp. vegetable oil
• 2 zucchini, sliced
• Sliced Mushroom (optional)
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 onion, fined chopped
• 3 cloves garlic, chopped
• 1 tsp. Italian Seasoning
• 1 lb. lean ground beef
• 1/2 cup tomato pasta sauce (125 ml)
• 2 cups Milk, divided
• 1/4 cup all-purpose flour
• 1-1/2 cups grated cheddar cheese
• Preheat oven to 375 F.

Preparation

Step 1

In skillet, melt 2 tbsp. of the butter and oil. Add potatoes and cook over medium-low heat for 5 min., stirring frequently. Add zucchini, sliced mushrooms (if adding) salt and pepper. Cook until zucchini is tender. Spoon vegetables mixture in to 9x13 baking dish. Set aside.
In skillet, cook onion, garlic and seasoning until onion is tender. Add ground beef, cook and stir until beef loses its pink color. Stir in tomato sauce and ½ cup of the Milk. Spoon meat mixture over vegetable layer in dish. Melt remaining butter, stir in flour and cook for 1 min. gradually whisk in remaining Milk. Cook and stir until sauce comes to a boil and thickens. Stir in cheese. Pour sauce over meat layer. Bake for 20 to 25 min or until golden brown.