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Beef Potato Bake

 Beef Potato Bake
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.”
8 ServingsPrep: 10 min. Bake: 50 min.

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

Directions

  • 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.
  • 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.
  • 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).

2 of 2

Beef Potato Bake (continued)

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.