CHEESY BEEF & POTATOES CASSEROLE
Flavorful ground beef with sliced potatoes in a creamy and cheesy sauce! The family is sure to love this layered casserole!
Provided by Judith Hannemann
Categories beef Comfort Foods Everyday Meals Slow Cooker
Time 1h20m
Number Of Ingredients 9
Steps:
- Lightly grease an 11 x 7-inch baking pan. Preheat oven to 350 degrees F
- Brown ground beef and onion; drain
- Mix the soup, garlic powder, pepper, stock and cream in a bowl
- Layer half of the potatoes in the bottom of the prepared baking dish.
- Pour half the soup mixture over the potatoes.
- Top with half the ground beef mixture
- Sprinkle half of the cheese on top
- Repeat with second layer.
- Cover with aluminum foil and place in pre-heated oven.
- Check for potato doneness in center of casserole after 1 hour. May be cooked an additional 30 minutes if potatoes are not soft after 1 hour.
- Remove from the oven and let casserole stand for about 10 minutes.
- Slice it lasagna style and serve.
- SLOW COOKER DIRECTIONS
- Brown ground beef & onions as in main recipe; drain.
- Layer as in main recipe, but in a large slow cooker.
- Omit covering with foil as it will be covered with the cooker's cover
- Cook approximately3-5 hours on high, 6-8 hours on low (times are approximate as all cookers cook differently. Always check at the minimum time listed.
Nutrition Facts : ServingSize 1 serving, Calories 562 kcal, Carbohydrate 34 g, Protein 45 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 139 mg, Sodium 966 mg, Fiber 6 g, Sugar 1 g
GWEN'S OLD-FASHIONED POTATO-BEEF CASSEROLE
Steps:
- Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.
- In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.
- Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.
SMASHED BAKED POTATOES WITH ROAST BEEF
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Prick the potatoes a few times with a fork. Microwave until very tender, about 15 minutes. Carefully slice in half lengthwise; season with salt and pepper.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden brown, about 12 minutes, adding 1 teaspoon vinegar in the last 1 minute of cooking. Transfer to a bowl and wipe out the skillet.
- Combine the sour cream, mayonnaise, horseradish, remaining 1 teaspoon vinegar and 1/4 teaspoon rosemary in a small bowl. Season with salt and pepper.
- Heat 1 1/2 tablespoons olive oil in the skillet and add 2 potato halves cut-side down. Press down firmly with a spatula to flatten. Cook, turning once, until crisp and browned, 4 to 5 minutes. Transfer, cut-side up, to a baking sheet and repeat with the remaining 1 1/2 tablespoons oil and 2 potato halves.
- Top each potato half with 1 tablespoon of the sour cream mixture, a slice of cheddar and the roast beef. Halve the remaining 2 slices cheddar and place 1 half on each potato; top with the onion mixture. Broil until the cheese is melted, 2 to 3 minutes. Serve with pickles and the remaining sour cream mixture on the side.
Nutrition Facts : Calories 620, Fat 38 grams, SaturatedFat 11 grams, Cholesterol 90 milligrams, Sodium 977 milligrams, Carbohydrate 36 grams, Fiber 3 grams, Protein 33 grams, Sugar 4 grams
CHEESY GROUND BEEF AND POTATOES
This dish is best described as comfort food. With the cheesy ground beef layered atop a bed of buttery potatoes, you will keep coming back for more. I use a mandolin to thinly slice the potatoes.
Provided by Yoly
Categories Ground Beef Casserole
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
- Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
- Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
- While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
- Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.
Nutrition Facts : Calories 779.1 calories, Carbohydrate 27.4 g, Cholesterol 168.5 mg, Fat 58.1 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 28.2 g, Sodium 1182.8 mg
BEEF, POTATO & EGG BAKE
Steps:
- Preheat oven to 350°. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink, breaking up beef into crumbles; drain. Stir in spinach. Remove from heat., Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture. In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 218 calories, Fat 11g fat (5g saturated fat), Cholesterol 250mg cholesterol, Sodium 489mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
BEEF POTATO CASSEROLE
"I sometimes add chopped onion when browning the ground beef for this fast-to-fix main dish," relates Shirley Goering of New Ulm, Minnesota. "I often serve this comforting casserole for dinner or double the recipe to take to potlucks," she comments.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine all ingredients. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until potatoes are tender.
Nutrition Facts : Calories 277 calories, Fat 11g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 947mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 18g protein.
BEST EVER BEEF AND POTATOES CASSEROLE
This is a ground beef casserole with potatoes I threw together one night and everyone loved it. Casseroles are usually so bland, but the Dubliner® cheese really gives this casserole a big punch of flavor.
Provided by Sarah
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Slice potatoes into medium rounds.
- Heat vegetable oil in a deep skillet over medium heat. Fry potato rounds until starting to turn brown, about 5 minutes per batch. Remove from oil and place on a paper towel-lined plate to drain. Set aside.
- Heat olive oil in a frying pan over medium-high heat. Cook onion and garlic in the hot oil until onion turns translucent, about 5 minutes. Add ground beef and cook and stir until browned and no pink remains, 5 to 7 minutes more. Drain the pan.
- Combine beef mixture and cream of chicken soup in a large bowl. Add mild Cheddar cheese and stir until combined. Season with salt and pepper.
- Combine panko bread crumbs with 1/3 of the Irish Cheddar cheese and melted butter.
- Spray a 2-quart baking dish with cooking spray and spread 1/2 of the potatoes in the bottom of the dish. Sprinkle with 1/3 of the Irish Cheddar cheese. Cover with 1/2 of the beef mixture. Repeat with remaining potatoes, Irish Cheddar, and beef mixture. Top with panko mixture.
- Bake, uncovered, in the preheated oven until browned and bubbly, about 30 minutes.
Nutrition Facts : Calories 660.9 calories, Carbohydrate 66.4 g, Cholesterol 88.4 mg, Fat 33.4 g, Fiber 6.6 g, Protein 28 g, SaturatedFat 14.6 g, Sodium 867.7 mg, Sugar 4 g
MEAT-AND-POTATO CASSEROLE
For variety, you can use another kind of cream soup (cream of mushroom, for instance). But try it this way first.-Marna Heitz, Farley, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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. , 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. , 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.
Nutrition Facts : Calories 374 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 778mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
CHEESY POTATO BEEF BAKE
"I created this layered meat-and-potatoes casserole a few years ago when my mother asked me what I wanted for supper," shares Nicole Rute. "My family thinks it tastes great," adds the 15-year-old Fall River, Wisconsin cook.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook beef until no longer pink; drain. Place in a greased 13x9-in. baking pan. Top with mushrooms. , In a small bowl, combine the potatoes and contents of sauce mix packets, water, milk, butter, salt, seasoned salt and pepper. Pour over beef and mushrooms. Cover and bake at 400° for 30 minutes or until heated through. , Sprinkle with cheese. Bake, uncovered, for 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 243 calories, Fat 12g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 908mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
BEEF POTATO BAKE
Says Cathy Casement-McDowell of Tulsa, Oklahoma: "The great thing about this recipe is you only have to do the prep work once, but get two meals from it! It's easy to modify for any taste: use cream of chicken soup for celery, frozen or canned peas or green beans for mushrooms, etc."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (4 servings each).
Number Of Ingredients 9
Steps:
- In large skillet, cook beef over medium heat until no longer pink; drain. Meanwhile, in a large bowl, combine the soups, parsley, onion and pepper. Add the potatoes, 2 cups cheese and mushrooms. Stir in beef. , Transfer to two greased 8-in. square baking dishes. Sprinkle each with 1 cup cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 45-50 minutes or until potatoes are tender. Uncover and bake for 5-10 minutes or until cheese is melted. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 538 calories, Fat 30g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 1074mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 36g protein.
SCRUMPTIOUS BEEF AND POTATO CASSEROLE
This is one of my husband's favorite recipes for a weekend supper. It's great the next day, but don't microwave it to reheat, as the topping will be soggy.
Provided by DKOSKO
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over high heat, melt the shortening and quickly brown the ground beef with the onion. Stir in water and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes.
- In a medium bowl, thoroughly mix the condensed cream of mushroom soup, sour cream, milk, salt and pepper. Set aside.
- Pour meat mixture into a 9x13 inch baking dish. Arrange potatoes over the meat. Pour soup mixture over the potatoes. Sprinkle with Cheddar cheese. Top with whole wheat flake cereal.
- Bake in preheated oven, uncovered, for 1 1/2 hours.
Nutrition Facts : Calories 693.8 calories, Carbohydrate 37.4 g, Cholesterol 133.6 mg, Fat 42.7 g, Fiber 2.5 g, Protein 39.6 g, SaturatedFat 18.9 g, Sodium 784.2 mg, Sugar 6 g
CREAMY BEEF AND POTATO BAKE
This is another tasty recipe that I got off of one of the Ontario milk calendars. It is similar in composition to moussaka - a meat layer, a vegetable layer and a creamy sauce, all baked together to make a yummy casserole.
Provided by Irmgard
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- In a skillet, melt 2 tablespoons of the butter and oil.
- Add the potatoes and cook over medium-low heat for 5 minutes, stirring frequently.
- Add zucchini, salt and pepper.
- Cook until the zucchini is tender.
- Spoon the vegetable mixture into a 13 x 9 inch baking dish.
- Set aside.
- In a skillet, cook the onion with the Italian seasoning until the onion is tender.
- Add ground beef, cook and stir until the beef loses its pink colour.
- Stir in the tomato sauce and 1/2 cup of milk.
- Spoon the meat mixture over the vegetable layer in the dish.
- Melt the remaining butter, stir in the flour and cook for 1 minute.
- Gradually whisk in the remaining milk.
- Cook and stir until the sauce comes to a boil and thickens.
- Stir in the cheese.
- Pour the sauce over the meat layer.
- Bake for 20 to 25 minutes or until golden brown.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 784.3, Fat 47, SaturatedFat 23.2, Cholesterol 158.4, Sodium 897.1, Carbohydrate 49.8, Fiber 5.4, Sugar 7.1, Protein 41.7
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CHEDDAR POTATO & BEEF BAKE RECIPE
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- Heat oven to 400ºF. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large skillet, cook ground beef and onion over medium-high heat, stirring frequently, until no longer pink; drain.
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