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Beef Potato Supper

 Beef Potato Supper
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
6-8 ServingsPrep: 25 min. Bake: 35 min.

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

Directions

  • 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.
  • In a greased 13-in. x 9-in. baking dish, layer the beef mixture,
  • beans and potatoes.
  • 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

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Beef Potato Supper (continued)

Editor's Note: running hot water over the. Be sure to drain well.)
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.