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Before you jump to Creamy, Beefy, Cheesy Potato Casserole recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart.
You already are aware of how crucial it is to have a fit and healthy heart. Think about it: if your heart isn’t healthy then the rest of your body won’t be healthy either. You already know that getting regular exercise and adopting a healthy lifestyle both factor heavily into the overall health of your heart. Do you know, though, that several specific foods are terrific for making your heart be healthier? Keep on reading to discover which foods are best for your heart.
Beans–seriously–are really good for your heart. Sure, the after-effects of eating beans may not be the best for your nose, but they are so healthy for you. This doesn’t mean that just consuming beans will counteract the effects of other unhealthy foods you might be eating. What is true, however, is that having beans on your green salad instead of chicken or consuming soy burgers instead of beef hamburgers is a good course of action to take. Fortunately, beans are very good tasting and you never know, you might prefer them to your burgers and chicken.
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We hope you got benefit from reading it, now let’s go back to creamy, beefy, cheesy potato casserole recipe. To cook creamy, beefy, cheesy potato casserole you only need 15 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to cook Creamy, Beefy, Cheesy Potato Casserole:
- Prepare 1 lb mini potatoes (i used red and yellow)
- You need 1 lb ground beef
- Get 1 can cheddar cheese soup
- You need 1/2 cup sour cream
- Prepare 1/2 cup milk
- You need 1 yellow zucchini, sliced medium-thick
- Take 1 green zucchini, sliced medium-thick
- Provide 4 garlic cloves, minced
- Prepare 1 small onion, diced
- Take 1 tsp dried basil
- Get 1 tsp lemon pepper seasoning
- Prepare 1 tsp thyme
- Provide 3/4 cup mozzarella cheese
- Get 1/4 cup shredded parmesan cheese
- You need 1/2 cup crushed gold fish crackers
Steps to make Creamy, Beefy, Cheesy Potato Casserole:
- Preheat oven to 375°F.
- Cut your mini potatoes in half, sprinkle with olive oil and season with lemon pepper seasoning. Place them in an oven proof dish (large enough to then hold the rest of the ingredients later) bake in oven for about 25 min until they are ALMOST done. (Fork tender but still a little hard) then set aside until the rest of the ingredients are ready
- While those potatoes are baking, in a pan brown off your ground beef, drain. Then add your onions and garlic and cook until onions are translucent.
- Add the can of cheddar cheese soup, your sour cream and the milk. Stir until everything is combined.
- Add the rest of your seasonings, stir and remove from heat.
- Add your sliced zucchini to the mixture and stir. Then pour all this mixture over the potatoes
- Mix everything gently being careful not to mush your potatoes
- Top with shredded cheese and top that with the 1/2 cup crushed gold fish crackers.
- Place back in oven until everything is cooked through and melted (about another 25-30min)
- Note: if you like your zucchini less firm and more cooked, add this to your beef mixture sooner and let it bubble on the stove top for about 10min
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