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Meat-and-Potato Casserole

Total Time

Prep: 10 min. Bake: 50 min.

Makes

6 servings

For variety, you can use another kind of cream soup (cream of mushroom, for instance). But try this meat and potato casserole this way first.—Marna Heitz, Farley, Iowa
Meat-and-Potato Casserole Recipe photo by Taste of Home

Ingredients

  • 4 cups thinly sliced peeled potatoes
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1 pound ground beef
  • 1 package (10 ounces) frozen corn
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/3 cup whole milk
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 tablespoon chopped onion
  • 1 cup shredded cheddar cheese, divided
  • Minced fresh parsley, optional

Directions

  1. Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender.
  2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle beef and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture.
  3. Bake, uncovered, at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired.

Meat-and-Potato Casserole Tips

Can you layer all of the ingredients instead of making a potato crust?

Because the potatoes take longer to cook, it’s best to bake them separately, first, as directed. For more sound casserole advice, consider these grandma-approved pointers and tips.

What can you serve with meat and potato casserole?

While it may seem tough to match a side dish to a meal-in-one casserole, consider breads, simple green salads, basic veggies, or even fruit salads. Still not sure? We've got dozens of easy sides that go with any meal.

How do you reheat meat and potato casserole?

Most casserole servings reheat easily in the microwave. To reheat an entire baking dish, let it sit out while the oven preheats to 400°F. Cover with foil and bake for 20 minutes, making sure it's warmed through. (Adjust your bake time if necessary.) Meat and potato casserole lasts in the fridge for 3 days. Can’t get enough casserole? Make one of these addictive casseroles you haven't made yet!

Mark Hagen, Taste of Home Executive Editor

Nutrition Facts

1 cup: 374 calories, 19g fat (11g saturated fat), 71mg cholesterol, 778mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 22g protein.

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