Now that all my kids are grown and most are married, they often still come home for Sunday Dinner and their most requested meal is my Baked Shepherd's Casserole. They love the meat, potatoes and gravy combined and it's definitely our family's go-to comfort food. —Beverly Matthews, Pasco, Washington
Featured In: Easy Dinners Made in a 13x9 Pan
VERIFIED BY Taste of Home Test Kitchen
- 1 pound ground beef
- 2 cups sliced fresh mushrooms
- 1 small onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 can (14-1/2 ounces) petite diced tomatoes, drained
- 1 package (10 ounces) frozen corn
- 2 cups frozen cut green beans
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 3/4 cup water
- 1 pound Yukon Gold potatoes, thinly sliced (about 3 cups)
- 1 cup (4 ounces) shredded cheddar cheese
- 3/4 cup French-fried onions, optional
- 1/2 cup bacon bits, optional
- Preheat oven to 375°. In a large skillet, cook beef, mushrooms and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
- Stir in seasonings. Add tomatoes, corn and green beans; heat through, stirring occasionally. In a small bowl, mix soup and water.
- In a greased 13x9-in. baking dish, layer half of each of the following: beef mixture, potatoes and soup mixture. Repeat layers. Sprinkle with cheese and, if desired, French-fried onions and bacon bits.
- Bake, covered, 1 to 1-1/4 hours or until bubbly and potatoes are tender. Let stand 10 minutes before serving. Yield: 8 servings.
Originally published as Baked Shepherd's Casserole in Physician's Mutual - Recipe Contest 2014
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