For variety, you can use another kind of cream soup (cream of mushroom, for instance). But try it this way first!
—MARNA HEITZ FARLEY, IA
PREP: 10 MIN. • BAKE: 50 MIN. • MAKES: 6 SERVINGS
4 cups thinly sliced peeled potatoes
2 tablespoons butter, melted
1/2 teaspoon salt
1 pound ground beef
1 package (10 ounces) frozen corn
1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
1/3 cup milk
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon chopped onion
1 cup (4 ounces) shredded cheddar cheese, divided
Minced fresh parsley, optional
1. Preheat oven 400°. Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13x9-in. baking dish. Bake, uncovered, 25-30 minutes or until potatoes are almost tender.
2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle beef and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture.
3. Bake, uncovered, 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired.