Recipe Background
Top of the morning to ya! Well, top of the evening? It is dinnertime, and it looks like a rainbow is coming out of your oven. And at the end, look! It's the Pot-of-Gold Bake! It's a meat and potato lover's dream... layers of juicy beef, tender potatoes, and melty cheddar all in a savory mushroom sauce. The luck of the Irish can be found in each bite of the Pot-of-Gold Bake!
Top of the morning to ya! Well, top of the evening? It is dinnertime, and it looks like a rainbow is coming out of your oven. And at the end, look! It's the Pot-of-Gold Bake! It's a meat and potato lover's dream... layers of juicy beef, tender potatoes, and melty cheddar all in a savory mushroom sauce. The luck of the Irish can be found in each bite of the Pot-of-Gold Bake!
Ingredients
- 1 pound lean ground beef
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 3/4 cup milk
- 1/2 cup onion chopped
- salt to taste
- black pepper to taste
- 3 cups potatoes peeled and thinly sliced
- 1 cup cheddar cheese shredded
- scallions to taste, sliced, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium-high heat.
- Add the ground beef to the skillet and cook, while crumbing, until browned, about 5-7 minutes.
- Drain and discard the grease.
- Mix the cream of mushroom soup, the milk, the onion, the salt, and the pepper together in a medium bowl until combined.
- In a 2-quart baking dish, layer 1/2 of the potatoes, 1/2 of soup mixture, and 1/2 of the beef, in that order. Repeat the layers once.
- Bake until the potatoes are tender, about 1 hour-1 hour 30 minutes.
- Top with the cheddar cheese and bake until the cheese is melted, about 5-10 minutes.
- Garnish with the scallions and serve hot.
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