Back to Beef Potato Bake

Print Options


Card Sizes


Beef Potato Bake Recipe

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. YIELD:8 servings


  • 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


  • 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).

Nutritional Facts

1-1/2 cup: 538 calories, 30g fat (17g saturated fat), 119mg cholesterol, 1074mg sodium, 29g carbohydrate (2g sugars, 3g fiber), 36g protein.

Reviews for Beef Potato Bake

Sort By :
Joscy User ID: 2694585 100423
Reviewed May. 1, 2014

"Making this great sounding dish for dinner tonight! Have all ingredients in~~ will halve recipe though since just the two of us"

robbinthornton User ID: 3362574 171790
Reviewed Nov. 1, 2012

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

tchr90 User ID: 2795278 158258
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!!"

Classicrock User ID: 656532 88929
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)."

Maryrose90 User ID: 179832 172525
Reviewed Jul. 9, 2011

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

scrapo User ID: 2908723 171778
Reviewed Jun. 22, 2011

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

eek User ID: 879318 176774
Reviewed Sep. 29, 2008

"This was great! I added a few scoops of sour cream, several drops of tabasco, and canned chestnuts for a bit of crunch. Stepped up the taste just a tad!"

JGillard User ID: 5707247 176773
Reviewed Aug. 7, 2008

"This was delicious! I used potatoes cubed that I preboiled. I also sauteed an onion and fresh mushrooms. I will definetely make this again."

Loading Image