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Beef and Scalloped Potato Casserole & Romaine Salad<\/p>\nBeef and Scalloped Potato Casserole & Romaine Salad<\/p>\n
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1 \u00bd lb ground beef<\/p>\n
1 cup chopped onion<\/p>\n
2 T. all purpose flour<\/p>\n
1 cup less sodium beef broth<\/p>\n
1 cup shredded mozzarella cheese<\/p>\n
1 (4.7-oz) pkg scalloped potatoes<\/p>\n
2 cups boiling water<\/p>\n
\u2154 cup milk<\/p>\n
1 T. butter<\/p>\n
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1 (10-oz) pkg chopped romaine lettuce<\/p>\n
1 pint grape tomatoes, halved<\/p>\n
\u00bd cup balsamic vinaigrette<\/p>\n
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Preheat oven to 450\u00b0F. Cook beef and onion in large skillet over medium heat 8 minutes or until beef is browned and crumbly. Drain and return to skillet. Add flour, and cook, stirring constantly, 2 minutes. Stir in broth; cook until mixture is slightly thickened. Spoon beef mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with cheese. Arrange dry potatoes from box over cheese. Whisk together boiling water, milk, butter, and cheese seasoning packet from box in a bowl. Pour mixture over potatoes. Bake 20 minutes or until potatoes are golden brown and crisp. Toss together all ingredients in a large bowl<\/p>\n","protected":false},"excerpt":{"rendered":"
Beef and Scalloped Potato Casserole & Romaine Salad 1 \u00bd lb ground beef 1 cup chopped onion 2 T. all purpose flour 1 cup less sodium beef broth 1 cup shredded mozzarella cheese 1 (4.7-oz) pkg scalloped potatoes 2 cups boiling water \u2154 cup milk 1 T. butter 1 (10-oz) pkg chopped romaine lettuce 1 pint grape tomatoes, halved \u00bd cup balsamic vinaigrette Preheat oven to 450\u00b0F. Cook beef and onion in large skillet over medium heat…<\/p>\n