Beefy Potato Casserole Name: Keri Scott Base: Little Rock Air Force Base Recipe: Beefy Potato Casserole INGREDIENTS: • 1 pound ground beef • 1/4 teaspoon salt • 1/4 tsp. garlic powder • 1 8-oz. container dairy sour cream • 1 10 3/4-ounce can cream of mushroom soup • 1 cup milk • 1/4 tsp. pepper (I use Tony Chachere's Creole Seasoning) • 8 ounces shredded sharp cheddar (2 cups) • 1 32-ounce pkg. frozen potato tots, thawed and broken up (I used half bag(32oz) of frozen shredded hashbrowns--I think its all about the same.) METHOD: In a large skillet cook ground beef until browned; drain fat. Add salt and garlic powder. Set aside. In a large bowl, mix sour cream, condensed soup, milk, and pepper. Fold in half of the cheese, potatoes and beef mixture. Put into a 3-quart rectangular baking dish, pat down lightly, and sprinkle with remaining cheese. Bake at 350 for 30 minutes. (Both times I have had to cook a little longer for the potatoes to cook) NOTES: The first time I put it in a smaller casserole dish and it took longer to cook the potatoes. Easy, delicious and a perfect comfort food!