Potato Beef Casserole Recipe

Read Reviews
4.5 6 9
Publisher Photo
This comforting casserole from Sandra Jongs of Abbotsford, British Columbia is a snap to prepare. "To give this meat-and-potatoes meal a flavorful change of pace, I sometimes use cream of chicken soup instead," she adds.
TOTAL TIME: Prep: 20 min. Bake: 70 min.
MAKES:4 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 70 min.
MAKES: 4 servings


  • 1 pound lean ground beef (90% lean)
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 tablespoons chopped celery leaves
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • 4 medium potatoes, peeled and thinly sliced
  • 1 teaspoon salt, optional

Nutritional Facts

One serving (prepared with lean ground beef and reduced-fat soup and without salt) equals 353 calories, 12 g fat (0 saturated fat), 48 mg cholesterol, 428 mg sodium, 32 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 meat, 2 starch


  1. In a skillet, cook beef, onion, celery and celery leaves over medium heat until meat is no longer pink and vegetables are tender; drain. Remove from the heat; stir in soup, milk, Worcestershire sauce and pepper. Place half of the potatoes in a greased 2-qt. baking dish; sprinkle with 1/2 teaspoon salt if desired. Top with half of the beef mixture.
  2. Repeat layers. Cover and bake at 400° for 1 hour and 10 minutes or until the potatoes are tender. Yield: 4 servings.
Originally published as Potato Beef Casserole in Quick Cooking May/June 2000, p47

Reviews for Potato Beef Casserole

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 11, 2014

"Saved recipe. Can see using this dish again and again. TY."

Reviewed Oct. 1, 2013

"Very good but I would use less potatoes next time. Can't believe celery leaves had to be listed in the ingredients. Of course they should be used. That is were the flavor comes from. Did take about 15 min. more to bake."

Reviewed Nov. 30, 2011

"Excellent! My picky 3 year old had three helpings...that's worth 10 stars. I used a lot more Worcestershire sauce, like 1/4 cup, two cans of soup, more potatoes, and added a cup of cheddar cheese in the middle of the layers. Will definitely make this again! My son kept asking, "What's this name?" so he can ask for it later."

Reviewed Oct. 23, 2009

"This recipe is very good. It's hard to stop eating it even though you are full. This recipe is on the top of my list."

Reviewed May. 26, 2009

"I have made this recipe several times.  My husband & I both like it.  I just make a vegetable or salad to go with it."

Loading Image