Print Options

Back to Layered Beef Casserole >

Include these items:

Select reviews >

Taste of Home Logo

Layered Beef Casserole

 Layered Beef Casserole
With my busy days, I treasure meal-in-one recipes like this. Toss together a salad, and dinner is ready in no time. - Dorothy Wiedeman, Eaton, Colorado
8 ServingsPrep: 25 min. Bake: 2 hours + standing

Ingredients

  • 6 medium potatoes, peeled and thinly sliced
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1/2 cup chopped green pepper
  • 1 cup chopped onion
  • 2 cups sliced fresh carrots
  • 1-1/2 pounds ground beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 1 can (8 ounces) tomato sauce
  • Salt and pepper to taste
  • 1 cup (4 ounces) shredded process cheese (Velveeta)

Directions

  • In a greased 13-in. x 9-in. baking dish, layer the potatoes, corn,
  • green pepper, onion and carrots. Crumble beef over vegetables. Pour
  • tomato sauce over top. Sprinkle with salt and pepper.
  • Cover and bake at 350° for 2 hours or until meat is no longer
  • pink and a thermometer reads 160°. Sprinkle with cheese. Let
  • stand for 10 minutes before serving.
  • Editor's Note: Layered Beef Casserole can be divided between two
  • 1-1/2 quart baking dishes. Bake one casserole to enjoy now and
  • freeze the other for another meal. Casserole can be frozen for up to
  • 3 months.
  • To use frozen casserole: Thaw in the refrigerator overnight. Bake as
  • directed. Sprinkle with cheese before serving. Yield: 8 servings.

2 of 2

Layered Beef Casserole (continued)

Layered Beef Casserole can be divided between two 1-1/2 quart baking dishes. Bake one casserole to enjoy now and freeze the other for another meal. When ready to use, thaw in the refrigerator overnight. Bake as directed and sprinkle with cheese before serving.
Nutritional Facts: 1 serving equals 341 calories, 11 g fat (5 g saturated fat), 64 mg cholesterol, 526 mg sodium, 35 g carbohydrate, 4 g fiber, 23 g protein.