Cheddar Potato & Beef Bake

Comfort food at its finest in this casserole of beef and potatoes in a creamy Cheddar sauce. ...MORE + LESS -

1 lb (500 g) lean ground beef

1/4 cup (50 mL) finely chopped onion

2 boxes Betty Crocker* Country Cut Cheddar Scalloped Potatoes

5 1/2 cups (1.375 L) water

2/3 cup (150 mL) milk

2 tbsp (25 mL) butter or margarine

2 tsp (10 mL) chopped fresh thyme leaves (or 1/4 tsp/1 mL dried)

2 cups (500 mL) shredded old Cheddar cheese

1/4 tsp (1 mL) paprika

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1

Heat oven to 400ºF. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large skillet, cook ground beef and onion over medium-high heat, stirring frequently, until no longer pink; drain.
2

In 3-quart saucepan, heat water, milk and butter to boiling. Stir in thyme, 2 pouches potatoes and 2 pouches sauce mix. Heat until mixture starts to thicken, about 1 minute.
3

Spoon 2 1/2 cups (625 mL) potato mixture into bottom of dish. Spoon ground beef over potatoes. Top with remaining potato mixture.
4

Bake 30 minutes or until potatoes are tender. Remove from oven. Combine cheddar cheese with paprika. Sprinkle over potatoes.
5

Return to oven and bake 5 to 10 minutes until cheese is melted.