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Meat-and-Potato Casserole

 Meat-and-Potato Casserole
For variety, you can use another kind of cream soup (cream of mushroom, for instance). But try it this way first.—Marna Heitz, Farley, Iowa
6 ServingsPrep: 10 min. Bake: 50 min.

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 milk
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 tablespoon chopped onion
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • Minced fresh parsley, optional

Directions

  • Toss potatoes with butter and salt; arrange on the bottom and up the
  • sides of a greased 13-in. x 9-in. baking dish. Bake, uncovered, at
  • 400° for 25-30 minutes or until potatoes are almost tender.
  • Meanwhile, in a large skillet, cook beef over medium heat until no
  • longer pink; drain. Sprinkle beef and corn over potatoes. Combine
  • the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese;
  • pour over beef mixture.
  • Bake, uncovered, at 400° for 20 minutes or until vegetables are
  • tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or
  • until cheese is melted. Sprinkle with parsley if desired. Yield: 6

2 of 2

Meat-and-Potato Casserole (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving (1 cup) equals 374 calories, 19 g fat (11 g saturated fat), 71 mg cholesterol, 778 mg sodium, 31 g carbohydrate, 3 g fiber, 22 g protein.