Beef and Potato Casserole Recipe

4.5 5 7
Publisher Photo

Beef and Potato Casserole Recipe

Read Reviews
4.5 5 7
Publisher Photo
My husband goes to school and works full-time, and I'm the mother of a 1-year-old. With a busy schedule like ours, this quick recipe of pantry staples is just perfect!—Brenda Bradshaw, Oconto, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 4 cups frozen potato rounds
  • 1 pound ground beef
  • 3 cups frozen chopped broccoli, thawed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/3 cup whole milk
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper

Directions

Place potato rounds on the bottom and up the sides of a 13x9-in. baking dish. Bake at 400° for 10 minutes.
Meanwhile, cook beef over medium heat until no longer pink; drain. Place beef and broccoli over potatoes. Combine the celery soup, milk, 1/2 cup cheddar cheese, garlic powder and pepper. Pour over beef mixture.
Cover and bake at 400° for 20 minutes. Top with remaining cheese. Return to oven for 2-3 minutes or until the cheese melts. Yield: 6 servings.
Originally published as Beef and Potato Casserole in Country Ground Beef 1993, p44

Nutritional Facts

1 cup: 386 calories, 23g fat (10g saturated fat), 61mg cholesterol, 884mg sodium, 28g carbohydrate (2g sugars, 4g fiber), 22g protein.

  • 4 cups frozen potato rounds
  • 1 pound ground beef
  • 3 cups frozen chopped broccoli, thawed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/3 cup whole milk
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  1. Place potato rounds on the bottom and up the sides of a 13x9-in. baking dish. Bake at 400° for 10 minutes.
  2. Meanwhile, cook beef over medium heat until no longer pink; drain. Place beef and broccoli over potatoes. Combine the celery soup, milk, 1/2 cup cheddar cheese, garlic powder and pepper. Pour over beef mixture.
  3. Cover and bake at 400° for 20 minutes. Top with remaining cheese. Return to oven for 2-3 minutes or until the cheese melts. Yield: 6 servings.
Originally published as Beef and Potato Casserole in Country Ground Beef 1993, p44

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBeef and Potato Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
malady68 User ID: 6321660 245004
Reviewed Mar. 6, 2016

"I added ground up onion, and carrot and a bit of fresh celery leaves, and also used fresh potatoe slices, , really was good."

MY REVIEW
Medic 716 User ID: 4089259 231665
Reviewed Aug. 23, 2015

"will make again."

MY REVIEW
niagaracat User ID: 3122379 46058
Reviewed May. 11, 2013

"I used regular potatoes thinly sliced to cover the bottom of my pan and also used fresh broccoli. I also seasoned the ground beef while browning. I have a picky husband who is not overly fond of broccoli unless it has a cheese sauce over it so I added more cheese than called for and he enjoyed this dish!"

MY REVIEW
nataliepooh User ID: 1727 43689
Reviewed Nov. 30, 2011

"This is delicious! Even my picky kids liked it. I didn't have cream of celery soup, so I used cream of mushroom and sautéed some celery with the ground beef. I also put more potato rounds on the top of the casserole before baking, then sprinkled the last 1/2 cup of cheese on top of them."

MY REVIEW
mhuddlestun User ID: 5946594 202072
Reviewed Nov. 7, 2011

"I used regular potatoes and peeled then sliced them into rounds to layer on the bottom of the pan. I used fresh broccoli and followed the rest of the recipe exactly and it turned out good. Good flavor!"

Loading Image