Beef and Potato Casserole Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Beef and Potato Casserole in Country Ground Beef 1993, p44

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.

Reviews for Beef and Potato Casserole

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed May. 11, 2013

"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!"

MY REVIEW
Reviewed Nov. 30, 2011

"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."

MY REVIEW
Reviewed Nov. 7, 2011

"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!"

MY REVIEW
Reviewed May. 19, 2010

"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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