GROUND BEEF AND AU GRATIN POTATOES
EASY CASSEROLE Bake which your family will enjoy! When I am pushed for time I prepare this dish, put the timer on and tend to chores! Delicious flavors and just add a salad to complete your dinnr.
Provided by Seasoned Cook
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef using vegetable oil. Set aside and sprinkle with seasoned salt.
- Place thawed potatoes in a 9 x 13 baking dish. Sprinkle with onion and 1 cup of shredded cheese.
- Arrange browned beef on top of potato mixture.
- In a small bowl combine mushroom soup, sour cream and milk. Pour over browned beef.
- Bake covered in a 350 degree oven for 55 minutes. Remove from oven and sprinkle remaining 1/2 cup cheese on top and bake uncovered for 5 minutes.
- ENJOY!
Nutrition Facts : Calories 467.6, Fat 27.9, SaturatedFat 12.5, Cholesterol 88.7, Sodium 593.3, Carbohydrate 27.5, Fiber 2.4, Sugar 1.6, Protein 26.8
POTATO AND GROUND BEEF GRATIN RECIPE - (4.4/5)
Provided by Late2Serenity
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Meanwhile, in 3-quart saucepan, melt butter over medium-low heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 to 2 minutes, stirring constantly, until bubbly; remove from heat. Stir in thyme. Stir milk into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 2 cups of the cheese until melted. Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Pour cheese sauce over potatoes. Cover with foil; bake 45 minutes. Sprinkle remaining 1 cup cheese over potatoes. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly and potatoes are tender. Let stand 5 minutes before serving.
POTATO AND GROUND BEEF GRATIN
Comfort food at its finest! Don't pass on this casserole of beef and potatoes in a creamy Cheddar sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
- Meanwhile, in 3-quart saucepan, melt butter over medium-low heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 to 2 minutes, stirring constantly, until bubbly; remove from heat. Stir in thyme.
- Stir milk into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 2 cups of the cheese until melted.
- Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Pour cheese sauce over potatoes.
- Cover with foil; bake 45 minutes. Sprinkle remaining 1 cup cheese over potatoes. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly and potatoes are tender. Let stand 5 minutes before serving.
Nutrition Facts : Calories 640, Carbohydrate 45 g, Cholesterol 130 mg, Fat 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 9 g, TransFat 1 1/2 g
GROUND BEEF AU GRATIN POTATOES WITH VEGETABLES
I had leftovers from Recipe#78028,and didn't just want to heat them up and use them as the same side dish. So, I cooked up ground beef with onions,and seasonings. Added some leftover veggies and came up with what I think turned out to be a pretty good recipe. Submitted to Food.com (a.k.a. " ZAAR " )on January 3rd.2012
Provided by Chef shapeweaver
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees, and lightly grease or spray a 1 1/2 quart baking dish with cooking spray.
- Add beef,onion, and seasoning to a large skillet and over medium heat, cook meat until no longer pink.
- Drain, and return meat to skillet.
- Add potatoes and vegetables to meat,stirring well to combine.
- Place mixture into prepared pan, and sprinkle with cheese.
- Bake for 30 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 243.9, Fat 13, SaturatedFat 5, Cholesterol 57.8, Sodium 252, Carbohydrate 11.8, Fiber 3.1, Sugar 0.6, Protein 19.1
MEAT AND POTATO SKILLET GRATIN
This hearty, wintry dish is a cross between a shepherd's pie and potato gratin. It's got a layer of browned ground beef spiked with onions, sage and spinach on the bottom, with a luscious, cheese- and cream-slathered root vegetable topping that turns golden and crisp-edged in the oven. If you aren't a rutabaga fan, you can use all potatoes, or a combination of white and sweet potatoes. This gratin reheats very well, so feel free to make it ahead and reheat it uncovered in a 350-degree oven. And although it qualifies as a one-pan meal (with meat, green vegetable and starch altogether), a fresh and tangy green salad on the side would round things out nicely.
Provided by Melissa Clark
Categories dinner, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Crush and peel 2 garlic cloves. In a small pot over medium heat, combine cream, the crushed garlic, the thyme and 1/2 tablespoon sage. Bring to a simmer; cook until reduced to 1/2 cup, about 30 minutes. Strain and cool.
- While cream cools, heat oil in an ovenproof 10-inch skillet (preferably cast iron) over medium-high heat. Add half the beef and brown well, crumbling with a fork as it cooks. Season with 1/4 teaspoon salt and a few grinds of pepper; transfer meat to a paper-towel-lined plate. Repeat with remaining meat, 1/4 teaspoon salt and the pepper.
- Add onion to pan drippings (drizzle with oil if pan seems dry). Cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Peel and chop remaining 2 garlic cloves; add to pan with remaining sage. Return meat to skillet. Toss in spinach, a handful at a time, until wilted. Season with 1/4 teaspoon salt, the Worcestershire and pepper to taste.
- Heat oven to 350 degrees. Peel rutabaga and cut in half. Slice each half crosswise into 1/8-inch-thick slices. Peel potatoes and cut into 1/4-inch-thick rounds. Layer half the rutabaga and potato slices over meat, alternating between rutabaga and potato, with slices overlapping one another. Season lightly with salt and pepper; top with half the cheese. Repeat with remaining vegetables and cheese. Spoon reduced cream evenly over top.
- Cover pan tightly with foil and bake until vegetables are very tender, 60 to 75 minutes. Uncover and cook until golden brown, about 10 minutes more. Cool 10 minutes before serving.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 28 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 15 grams, Sodium 499 milligrams, Sugar 4 grams, TransFat 0 grams
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