Ground beef or turkey 1 pound
Potatoes, peeled and sliced 4 large
Onion, thinly sliced 1 medium
Garlic, minced 2 cloves
Frozen mixed vegetables 1 cup
Condensed cream of mushroom soup 1 can (10.75 oz)
Worcestershire sauce 2 tablespoons
Milk 1/2 cup
Shredded cheddar cheese 1 cup
Salt and pepper To taste
Fresh parsley, chopped (for garnish) As needed
1. Preparing the Meat and Vegetables
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. In a large skillet, cook the ground beef or turkey over medium heat until it’s browned and cooked through. Drain any excess fat and set the cooked meat aside.
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2. Layering the Casserole
In the prepared baking dish, layer half of the sliced potatoes, followed by half of the thinly sliced onions and minced garlic. Spread the cooked ground meat evenly over the potatoes and onions.
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3. Adding Vegetables and Seasoning
Sprinkle the frozen mixed vegetables over the meat layer. In a separate bowl, mix the condensed cream of mushroom soup with Worcestershire sauce and milk until well combined. Pour half of this mixture over the casserole layers.
4. Repeating the Layers
Repeat the layering process with the remaining potatoes, onions, garlic, ground meat, and the rest of the condensed soup mixture.
5. Baking to Perfection
Cover the casserole with aluminum foil and bake it in the preheated oven for 40 minutes. Then, uncover the casserole, sprinkle shredded cheddar cheese on top, and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
6. Garnishing and Serving
Remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley for a burst of color and added freshness. Serve the Meat and Potato Casserole while it’s still warm and enjoy the hearty and comforting flavors.
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