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Western Beef Casserole au Gratin

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Western Beef Casserole au Gratin
  • Prep Time 25 min
  • Total Time 60 min
  • Servings 6
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Hearty dinner ready in just an hour! Enjoy this delicious beef and vegetable au Gratin recipe.

Ingredients

1/2
lb. ground beef
1/3
cup chopped onion
1
(8-oz.) can tomato sauce
1/4
teaspoon garlic powder
1/8
teaspoon pepper
1
(15 1/4-oz.) can whole kernel corn, drained
1 1/2
cups water
3/4
cup milk
2
cups mashed potato flakes
8
oz. (2 cups) shredded Cheddar cheese
1
(4 1/2-oz.) can chopped green chiles, drained
1
medium tomato, chopped

Directions

  • 1 Heat oven to 350°F. Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. In large skillet, brown ground beef and onion until beef is thoroughly cooked. Drain. Stir in tomato sauce, garlic powder and pepper. Spoon into sprayed baking dish. Spoon corn evenly over meat mixture.
  • 2 Bring water to a boil in medium saucepan. Remove from heat; stir in milk and potato flakes with fork. Spread potato mixture evenly over corn; sprinkle with cheese. Top with green chiles.
  • 3 Bake at 350°F. for 30 to 35 minutes or until bubbly around edges and cheese is melted. Let stand 5 minutes. Top with chopped tomato.
Tips  

Prepare recipe as directed above except omit Cheddar cheese and green chiles; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered, at 350°F. for 1 hour 20 minutes. Uncover; sprinkle with Cheddar cheese and green chiles. Bake an additional 10 minutes or until mixture is thoroughly heated and cheese is melted. Let stand 5 minutes before serving.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
180
)
Daily Value
Total Fat
20g
31%
(
Saturated Fat
11g
55%
)
Cholesterol
65mg
22%
Sodium
720mg
30%
Total Carbohydrate
34g
11%
(
Dietary Fiber
4g
16%
,
Sugars
6g
)
Protein
20g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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