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My husband goes to school and works full-time, and I'm the mother of a 1-year-old. With a busy schedule like ours, this quick recipe of pantry staples is just perfect!—Brenda Bradshaw, Oconto, Wisconsin
Nutritional Facts 1 serving (1 cup) equals 386 calories, 23 g fat (10 g saturated fat), 61 mg cholesterol, 884 mg sodium, 28 g carbohydrate, 4 g fiber, 22 g protein.
Originally published as Beef and Potato Casserole in Country Ground Beef , p44
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Reviewed on Nov. 30, 2011 by nataliepooh
This is delicious! Even my picky kids liked it. I didn't have cream of celery soup, so I used cream of mushroom and sautéed some celery with the ground beef. I also put more potato rounds on the top of the casserole before baking, then sprinkled the last 1/2 cup of cheese on top of them.
Reviewed on Nov. 07, 2011 by mhuddlestun
I used regular potatoes and peeled then sliced them into rounds to layer on the bottom of the pan. I used fresh broccoli and followed the rest of the recipe exactly and it turned out good. Good flavor!
Reviewed on May. 19, 2010 by E Hume
My husband and I LOOOVED this. I used leftover baked potatoes for the rounds, but otherwise followed the recipe exactly. Creamy, and the potatoes added a bit of a firmer texture. Comfort food!!!
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