Beef Potato Supper Recipe

Read Reviews
4.5 3 5
Publisher Photo
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
Recommended: Grandma's Best Suppers
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min.
MAKES: 6-8 servings


  • 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 each: 372 calories, 19g fat (9g saturated fat), 61mg cholesterol, 674mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 21g protein.


  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

Reviews for Beef Potato Supper

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
HoneybunchOnt User ID: 55485 27889
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."

Taxmaster User ID: 4155954 83050
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."

1967mary User ID: 2004708 74663
Reviewed Oct. 1, 2009

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

Loading Image