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    You are in: Home / Recipes / Creamy Beef and Potato Bake Recipe
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    Creamy Beef and Potato Bake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Irmgard's Note:

    This is another tasty recipe that I got off of one of the Ontario milk calendars. It is similar in composition to moussaka - a meat layer, a vegetable layer and a creamy sauce, all baked together to make a yummy casserole.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      In a skillet, melt 2 tablespoons of the butter and oil.
    3. 3
      Add the potatoes and cook over medium-low heat for 5 minutes, stirring frequently.
    4. 4
      Add zucchini, salt and pepper.
    5. 5
      Cook until the zucchini is tender.
    6. 6
      Spoon the vegetable mixture into a 13 x 9 inch baking dish.
    7. 7
      Set aside.
    8. 8
      In a skillet, cook the onion with the Italian seasoning until the onion is tender.
    9. 9
      Add ground beef, cook and stir until the beef loses its pink colour.
    10. 10
      Stir in the tomato sauce and 1/2 cup of milk.
    11. 11
      Spoon the meat mixture over the vegetable layer in the dish.
    12. 12
      Melt the remaining butter, stir in the flour and cook for 1 minute.
    13. 13
      Gradually whisk in the remaining milk.
    14. 14
      Cook and stir until the sauce comes to a boil and thickens.
    15. 15
      Stir in the cheese.
    16. 16
      Pour the sauce over the meat layer.
    17. 17
      Bake for 20 to 25 minutes or until golden brown.
    18. 18
      Let stand for 10 minutes before serving.

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    Ratings & Reviews:

    • on December 05, 2004

      55

      This was so yummy! I'd give more stars if I could.My son said he wants it again,there's none left. I didn't use zucchini & I seasoned plain tomato sauce.Thanks for sharing this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 01, 2004

      45

      tried this for supper tonite, wanted a change in menu and it seemed interesting. Every one liked it especially DH, will definately make again. I did'nt use the zucchini, not much for it around here,but even at omitting that it was delish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 28, 2004

      55

      Great recipe! I did a search for recipes that called for all the ingredients I had to use (ie. zucchini, potato, ground beef, mushrooms). This one didn't call for mushrooms but I had to use them, so I added when cooking the zucchini. I used chopped tinned tomatoes and tomato paste as my 'prepared pasta sauce'. Easy! Thanks so much for this. It is truly easy and delicious and will definately be a regular dinner for us.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Creamy Beef and Potato Bake

    Serving Size: 1 (428 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 784.2
     
    Calories from Fat 422
    53%
    Total Fat 46.9 g
    72%
    Saturated Fat 23.2 g
    115%
    Cholesterol 158.3 mg
    52%
    Sodium 897.1 mg
    37%
    Total Carbohydrate 49.7 g
    16%
    Dietary Fiber 5.3 g
    21%
    Sugars 7.1 g
    28%
    Protein 41.7 g
    83%

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