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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 Green Living In The Kitchen area Will Save You Money.
It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared burden we have for turning things around. Unless everyone begins to start living much more environmentally friendly we won’t be able to correct the problems of the environment. Each and every family ought to start making changes that are environmentally friendly and they have to do this soon. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.
Refrigerators and freezers use a lot of electricity, especially if they are not operating as economically as they should. If you can get a new one, they use about 60% less than the old models that are more than ten years old. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can easily reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
As you can see, there are plenty of little elements that you can do to save energy, as well as save money, in the kitchen alone. Green living is something we can all perform, without difficulty. A lot of it is merely using common sense.
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 need 15 ingredients and 10 steps. Here is how you do that.
The ingredients needed to make Creamy, Beefy, Cheesy Potato Casserole:
- Get 1 lb mini potatoes (i used red and yellow)
- Use 1 lb ground beef
- Prepare 1 can cheddar cheese soup
- Get 1/2 cup sour cream
- Provide 1/2 cup milk
- You need 1 yellow zucchini, sliced medium-thick
- Take 1 green zucchini, sliced medium-thick
- Use 4 garlic cloves, minced
- Prepare 1 small onion, diced
- Provide 1 tsp dried basil
- Prepare 1 tsp lemon pepper seasoning
- Provide 1 tsp thyme
- Take 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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