Mini Beef and Potato Casserole is the perfect comfort food without making a whole 9×13 inch dish. Ideal for two people + lunch for the following day.
Ingredients
- 1/2 pound extra lean ground beef
- 4 ounces sliced brown mushrooms
- 1/2 cup white onion chopped
- 2 cloves garlic minced
- 1 large russet potato thinly sliced
- 10.5 ounces fat-free cream of mushroom soup
- 1/3 cup skim milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 cup reduced fat cheddar cheese shredded
Servings: servings
Units:
Instructions
- Preheat the oven to 350 Degrees F.
- In a skillet over medium high heat, saute the ground beef, mushrooms, onions, and garlic. Once the beef is browned and vegetables are soft, set aside.
- Slice the potatoes thinly and set aside,
- Mix the soup, milk, pepper, salt, and paprika in a bowl.
- In a loaf pan, spray with canola oil, and arrange half of the potato slices in the bottom of the pan.
- Spread half of the soup mixture on top of the potatoes then place the beef mixture on top. Layer the remaining potato slices and soup on top.
- Cover and bake in the oven for 45 minutes. Remove the cover, top with cheese, and bake for an additional 25 minutes. Remove from the oven and let set for 5-10 minutes to firm up before serving.
Recipe Notes
