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Beef and Potato Casserole Recipe

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

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Beef and Potato Casserole Recipe

Prep: 15 min. Bake: 25 min.

Yield: 6 Servings

15 25 40

Ingredients

4 cups frozen potato rounds
1 pound ground beef
3 cups frozen chopped broccoli, thawed
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/3 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Directions

Place potato rounds on the bottom and up the sides of a 13-in. x 9-in. baking dish. Bake at 400° for 10 minutes.
Meanwhile, cook beef over medium heat until no longer pink; drain. Place beef and broccoli over potatoes. Combine the celery soup, milk, 1/2 cup cheddar cheese, garlic powder and pepper. Pour over beef mixture.
Cover and bake at 400° for 20 minutes. Top with remaining cheese. Return to oven for 2-3 minutes or until the cheese melts. Yield: 6 servings.

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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Beef and Potato Casserole

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Reviewed on May. 11, 2013 by niagaracat

I used regular potatoes thinly sliced to cover the bottom of my pan and also used fresh broccoli. I also seasoned the ground beef while browning. I have a picky husband who is not overly fond of broccoli unless it has a cheese sauce over it so I added more cheese than called for and he enjoyed this dish!

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!!!