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Beef Potato Supper Recipe

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This quick meal was often a featured item on the dinner table when our children were young. They're both married now and use this recipe in their own kitchen. --Lula Mae McElfresh, Byesville, Ohio
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES: 6-8 servings

Ingredients

  • 1-1/2 pounds ground beef
  • 1 large onion, chopped
  • 4 cups sliced peeled potatoes
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2/3 cup milk
  • 2/3 cup water
  • 1 can (2.8 ounces) french-fried onions
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 372 calories, 19 g fat (9 g saturated fat), 61 mg cholesterol, 674 mg sodium, 28 g carbohydrate, 3 g fiber, 21 g protein.

Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Meanwhile, place the potatoes in a saucepan and cover with water; bring to a boil. Cook for 7 minutes; drain.
  2. In a greased 13-in. x 9-in. baking dish, layer the beef mixture, beans and potatoes.
  3. In a large bowl, combine the soup, milk and water; pour over potatoes. Sprinkle with onions and cheese. Bake, uncovered, at 350° for 35 minutes or until browned. Yield: 6-8 servings.
Editor's Note: Rushed for time? Instead of slicing and cooking potatoes for Beef Potato Supper, use 4 cups frozen hash browns. (Quickly thaw the hash browns by placing them in a colander and running hot water over the. Be sure to drain well.)
Originally published as Beef Potato Supper in Taste of Home Ground Beef Cookbook 1999, p183

Nutritional Facts

1 serving (1 each) equals 372 calories, 19 g fat (9 g saturated fat), 61 mg cholesterol, 674 mg sodium, 28 g carbohydrate, 3 g fiber, 21 g protein.

Reviews for Beef Potato Supper

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 26, 2013

"I have been making a variation of this recipe ever since it came out years ago. I usually substitute broccoli florets for the beans. I found it needed spices and salt."

MY REVIEW
Reviewed Apr. 23, 2013

"We both thought this was rather bland - definitely needs some seasoning - Also think it would be better with the cheese mixed in with the soup mixture rather than just on top or maybe use a white sauce instead of the soup - and add the cheese to that. I may try it again with some added spices."

MY REVIEW
Reviewed Oct. 1, 2009

"Used a homemade white sauce instead, and Parmesean cheese. Perfect!"

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