Potato Bake Cassserole (Video Included) #WhatsCookingWednesday

Wednesday, January 24, 2018 AnnMarie Brown 0 Comments

Making dinner first thing in the morning when I am refreshed for the day is a great time for me to make dinner. I love having everything done a head of time and just having to pop it into the oven to cook it later in the day.

I have quite a few meals that I like to prep a head of time and cook later. I find with my instant pot if I am doing any soups I will prep it during the day or the night before instead of at crunch time also known as dinner time rush so we can eat at a decent time. 

potato bake casserole

Potato Bake Casserole

1lb Ground Meat (chicken, turkey, beef or pork)
1/2 Onion, diced 
1/2 tsp Oregano
1/4 tsp Salt
to taste Pepper
2 cloves Garlic (minced)
3 cups Frozen Vegetables (Corn, peas, carrots or a mix)
1 TBSP Butter
1 TBSP Flour
1 1/2 cup Milk
1/2 cup Cheese (shredded)
1/2 cup Sour Cream
6 Medium Potatoes (cubed)

Preheat over to 400 degrees

Prepare a 9x13 baking dish. 

Heat in a large skillet over medium heat - ground meat, onion, oregano, salt and pepper. Cook stirring often and crumbling the meat until the onions are tender and meat is cooked through. Stir in garlic and frozen vegetables and continue until vegetables are heated through. 

In a smaller pan melt butter and then whisk in flour until smooth. Continue whisking as you add in milk slowly to keep mixture smooth. When mixture has come to a slow boil remove from heat and add in cheese. 

Stir in sour cream to meat mixture and spread meat mixture into prepared baking dish. Arrange potatoes in an even layer over meat mixture before pouring sauce evenly over the potatoes. 

Bake in a preheated oven for 45 to 60 minutes, until your potatoes are browned to your liking. 

Let's Chat!

What meal do you make a head of time and just pop in the oven when it is dinner time?


*** It's just my life... was supplied meat and cookware from www.ShopeaseFoods.com. The recipes, video and photos are my own. The opinions and comments on this blog are those of the author. ***