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Potato Beef Casserole

 Potato Beef Casserole
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.
4 ServingsPrep: 20 min. Bake: 70 min.


  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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,

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Potato Beef Casserole (continued)

Nutritional Facts: 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.