Creamy Beef and Potato Bake

Lynne R

4 Tbsp butter, divided

2 tbsp vegetable oil

3 potatoes, peeled and thinly sliced

2 zucchini, sliced

½ tsp salt

½ tsp pepper

1 onion, finely chopped

1 tsp dried Italian herb seasoning

1 lb lean ground beef

½ cup prepared tomato pasta sauce

2 cups Milk, divided

¼ cup all-purpose flour

¼ cups grated Cheddar cheese

Preheat oven to 375°F (190°C).

In skillet, melt 2 tbsp (30 mL) of the butter and oil. Add potatoes and cook over medium-low heat for 5 min, stirring frequently. Add zucchini, salt and pepper. Cook until zucchini is tender.

Spoon vegetable mixture into 13 x 9-inch (3 L) baking dish. Set aside.

In skillet, cook onion and Italian seasoning until onion is tender. Add ground beef, cook and stir until beef loses its pink colour. Stir in tomato sauce and ½ cup (125 mL) of the Milk.

Spoon meat mixture over vegetable layer in dish.

Melt remaining butter, stir in flour and cook for 1 min. Gradually whisk in remaining Milk. Cook and stir until sauce comes to a boil and thickens. Stir in cheese.

Pour sauce over meat layer.

Bake 375° for 20 to 25 min or until golden brown.

Let stand for 10 min before serving.

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