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Layered Beef Casserole Recipe

Layered Beef Casserole Recipe

With my busy days, I treasure meal-in-one recipes like this. Toss together a salad, and dinner is ready in no time. - Dorothy Wiedeman, Eaton, Colorado
TOTAL TIME: Prep: 25 min. Bake: 2 hours + standing YIELD:8 servings


  • 6 medium potatoes, peeled and thinly sliced
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1/2 cup chopped green pepper
  • 1 cup chopped onion
  • 2 cups sliced fresh carrots
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 can (8 ounces) tomato sauce
  • Salt and pepper to taste
  • 1 cup (4 ounces) shredded process cheese (Velveeta)


  • 1. In a greased 13-in. x 9-in. baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over top. Sprinkle with salt and pepper.
  • 2. Cover and bake at 350° for 2 hours or until meat is no longer pink and a thermometer reads 160°. Sprinkle with cheese. Let stand for 10 minutes before serving.
  • 3. Editor's Note: Layered Beef Casserole can be divided between two 1-1/2 quart baking dishes. Bake one casserole to enjoy now and freeze the other for another meal. Casserole can be frozen for up to 3 months.
  • 4. To use frozen casserole: Thaw in the refrigerator overnight. Bake as directed. Sprinkle with cheese before serving. Yield: 8 servings.

Recipe Note

Layered Beef Casserole can be divided between two 1-1/2 quart baking dishes. Bake one casserole to enjoy now and freeze the other for another meal. When ready to use, thaw in the refrigerator overnight. Bake as directed and sprinkle with cheese before serving.

Nutritional Facts

1 serving: 341 calories, 11g fat (5g saturated fat), 64mg cholesterol, 526mg sodium, 35g carbohydrate (8g sugars, 4g fiber), 23g protein.

Reviews for Layered Beef Casserole

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aelyon User ID: 8245636 219685
Reviewed Feb. 4, 2015

"My husband loves this recipe. I recommend browning the meat with the onions and peppers. Once brown, drain the excessive fat. After layering all the ingredients, I place it in a 400 degree oven for 1 hour. What can I say, I don't like waiting two hours. LOL. Everything comes out great and ready to eat."

olddutch User ID: 4601197 29103
Reviewed Mar. 16, 2013

"very much like the 4-6-8 layer dnners -- oldies !!! very good !!! -- however , editors note is questionable ?? -- older recipes always called for beef cooked to no longer pink - i would never freeze it like he/ she suggested"

lesljr User ID: 6834788 82256
Reviewed Oct. 26, 2012

"My family didn't like this recipe. They said it tasted like stew with cheese."

mere_ubu User ID: 6059471 68981
Reviewed Jun. 26, 2011

"Very good; great comfort food and it is relatively healthy (I didn't like not being able to drain the ground beef). Will definitely make it again! Next time will increase the amount of tomato sauce or add a bit (1/2 cup perhaps) of water. The beef layer was a bit dry. Other than the Velveeta, a fairly inexpensive recipe that uses a lot of staples we have around the house. Thanks for the recipe!!"

cwbuff User ID: 441425 75892
Reviewed Oct. 9, 2010

"This was good, my son liked it, but next time I will try mixing the tomato sauce and Velveeta with a can of cream soup, either mushroom or chicken, and pouring it over the meat and vegetables."

wz6 User ID: 3512588 203936
Reviewed Oct. 25, 2008


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