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Potato Beef Casserole Recipe

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. YIELD: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


  • 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.

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.