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


  • 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

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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!"

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