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Beef Potato Bake Recipe

Read Reviews (5)
4.75 5
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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.”
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as Beef Potato Bake in Simple & Delicious July/August 2008, p18

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.

Reviews for Beef Potato Bake(5)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 1, 2012

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

MY REVIEW
Reviewed Mar. 24, 2012

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!!

MY REVIEW
Reviewed Nov. 9, 2011

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).

MY REVIEW
Reviewed Jul. 9, 2011

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

MY REVIEW
Reviewed Jun. 22, 2011

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

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