‹ Back to Meat-and-Potato Casserole

Print Options

Meat And Potato Casserole Exps Gbbz22 5961 B10 20 6b

Meat-and-Potato Casserole

TOTAL TIME: Prep: 10 min. Bake: 50 min. YIELD: 6 servings.
For variety, you can use another kind of cream soup (cream of mushroom, for instance). But try this meat and potato casserole this way first.—Marna Heitz, Farley, Iowa

Ingredients

  • 4 cups thinly sliced peeled potatoes
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1 pound ground beef
  • 1 package (10 ounces) frozen corn
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/3 cup 2% milk
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 tablespoon chopped onion
  • 1 cup shredded cheddar cheese, divided
  • Minced fresh parsley, optional

Directions

  • 1. In a large bowl, toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender.
  • 2. Meanwhile, in a large skillet, cook the beef over medium heat until no longer pink; drain. Sprinkle the beef and corn over potatoes. Combine soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over the beef mixture.
  • 3. Bake, uncovered, at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until the cheese is melted. Sprinkle with parsley if desired.

Nutrition Facts

1 cup: 374 calories, 19g fat (11g saturated fat), 71mg cholesterol, 778mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 22g protein.

© 2024 RDA Enthusiast Brands, LLC