Creamy Beef and Potato Bake
I found this recipe in a milk calendar many years ago and it has become a family favourite. The original recipe calls for 3 potatoes, but I use 5 or 6 instead.
Creamy Beef and Potato Bake
I found this recipe in a milk calendar many years ago and it has become a family favourite. The original recipe calls for 3 potatoes, but I use 5 or 6 instead.
Cooking Instructions
- 1
Preheat oven to 350 degrees.
- 2
In skillet, melt 2 Tbsp 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.
- 3
Spoon vegetable mixture into 13 x 9 inch baking dish and set aside.
- 4
In skillet, cook ground beef, onion and Italian seasoning together until ground beef loses its pink colour. Drain any excess fat from ground beef. Stir in tomato sauce and 1/2 cup of the milk.
- 5
Spoon meat mixture over the vegetable layer in the baking dish.
- 6
Melt remaining butter, stir in flour and cook for 1 minute. Gradually whisk in remaining milk. Cook and stir till sauce comes to a boil and thickens. Reduce heat and stir in cheese till melted. Pour sauce over meat layer.
- 7
Bake for 20 to 25 minutes or until golden brown. Let stand 10 minutes before serving.
- 8
Serve and enjoy!
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