Print Options

Back to Layered Beef Casserole >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Layered Beef Casserole

With my busy days, I treasure meal-in-one recipes like this. Toss together a salad, and dinner is ready in no time. - Dorothy Wiedeman, Eaton, Colorado

8 ServingsPrep: 25 min. Bake: 2 hours + standing

Ingredients

6 medium potatoes, peeled and thinly sliced
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup chopped green pepper
1 cup chopped onion
2 cups sliced fresh carrots
1-1/2 pounds lean ground beef (90% lean)
1 can (8 ounces) tomato sauce
Salt and pepper to taste
1 cup (4 ounces) shredded process cheese (Velveeta)

Directions

In a greased 13-in. x 9-in. baking dish, layer the potatoes, corn,
green pepper, onion and carrots. Crumble beef over vegetables. Pour
tomato sauce over top. Sprinkle with salt and pepper.
Cover and bake at 350° for 2 hours or until meat is no longer
pink and a thermometer reads 160°. Sprinkle with cheese. Let
stand for 10 minutes before serving.
Editor's Note: Layered Beef Casserole can be divided between two
1-1/2 quart baking dishes. Bake one casserole to enjoy now and
freeze the other for another meal. Casserole can be frozen for up to
3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Bake as
directed. Sprinkle with cheese before serving. Yield: 8 servings.

2 of 2

Layered Beef Casserole (continued)

Layered Beef Casserole can be divided between two 1-1/2 quart baking dishes. Bake one casserole to enjoy now and freeze the other for another meal. When ready to use, thaw in the refrigerator overnight. Bake as directed and sprinkle with cheese before serving.

Nutrition Facts: 1 serving equals 341 calories, 11 g fat (5 g saturated fat), 64 mg cholesterol, 526 mg sodium, 35 g carbohydrate, 4 g fiber, 23 g protein.