Ingredients
4 cups thinly sliced peeled potatoes2 tablespoons butter, melted1/2 teaspoon salt1 pound ground beef1 package (10 ounces) frozen corn1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1/3 cup whole milk1/4 teaspoon garlic powder1/8 teaspoon pepper1 tablespoon chopped onion1 cup shredded cheddar cheese, dividedMinced fresh parsley, optional
Preparation
Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender.
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.
Bake, uncovered, at 400° for 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.
