Creamy Beef and Potato Bake

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.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup butter, divided
• 2  tablespoons  vegetable oil
• 3  potatoes, peeled and thinly sliced
• 2  zucchini, sliced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  onion, finely chopped
• 1  teaspoon  dried Italian herb seasoning
• 1  lb lean ground beef
• 1⁄2 cup  prepared  pasta sauce
• 2  cups milk, divided
• 1⁄4 cup all-purpose flour
• 1 1⁄4 cups  grated cheddar cheese

Directions

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