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Beef Potato Bake Recipe

Says Cathy Casement-McDowell of Tulsa, Oklahoma: “The great thing about this recipe is you only have to do the prep work once, but get two meals from it! It’s easy to modify for any taste: use cream of chicken soup for celery, frozen or canned peas or green beans for mushrooms, etc.”

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Beef Potato Bake Recipe

Prep: 10 min. Bake: 50 min.

Yield: 8 Servings

10 50 60

Ingredients

2 pounds ground beef
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/4 teaspoons dried parsley flakes
1 teaspoon dried minced onion
1/4 teaspoon pepper
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
4 cups (16 ounces) shredded cheddar cheese, divided
1 can (8 ounces) mushroom stems and pieces, drained

Directions

In large skillet, cook beef over medium heat until no longer pink; drain. Meanwhile, in a large bowl, combine the soups, parsley, onion and pepper. Add the potatoes, 2 cups cheese and mushrooms. Stir in beef.
Transfer to two greased 8-in. square baking dishes. Sprinkle each with 1 cup cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 45-50 minutes or until potatoes are tender. Uncover and bake for 5-10 minutes or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (4 servings each).

Nutritional Facts 1-1/2 cups equals 538 calories, 30 g fat (17 g saturated fat), 119 mg cholesterol, 1,074 mg sodium, 29 g carbohydrate, 3 g fiber, 36 g protein.

Originally published as Beef Potato Bake in Simple & Delicious July/August 2008, p18

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

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Beef Potato Bake

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Reviewed on Nov. 01, 2012 by robbinthornton

Browned the ground beef with chopped onion and used heart healthy soups and decreased cheese - still delish!

Reviewed on Mar. 24, 2012 by tchr90

I make this using Campbell's Healthy Request Soups and omit the mushrooms. I also use half 2% cheese and half regular cheese. My husband & I like the convenience of having a homemade (frozen)meal on a busy week night. This recipe is a keeper at our house!!

Reviewed on Nov. 09, 2011 by Classicrock

Yummy comfort food! I cook the entire meal in a 13"x9" dish. I substitute crm of chicken for the crm of celery soup, substitute a small chopped onion for the dried onion, and use half cheddar (2 cups) and half sharp cheddar (2 cups).

Reviewed on Jul. 09, 2011 by Maryrose90

Super simple for a night when you don't have alot of time to make dinner. Kids loved it.

Reviewed on Jun. 22, 2011 by scrapo

I use the Healthy Request Cream of mushroom and add in garlic when cooking the beef.