Meat and Potato Casserole
This casserole is similar to a scalloped potato casserole with ground
beef.
PREP TIME
10 minutes
COOK TIME
1 hour 20 minutes
TOTAL TIME
1 hour 30 minutes
Ingredients
5 Potatoes, peeled and sliced, I prefer Yukon Gold
1 pound lean ground beef
1 yellow onion, chopped
1 tsp Rosemary, dried
1 tsp Garlic Powder
½ tsp Salt
½ tsp Black Pepper
1 can Cream of Mushroom Soup
½ cup Beef Broth
¼ cup Heavy Whipped Cream
1 ½ cups Cheddar Cheese, shredded
Instructions
YIELD: 8
7/5/24, 12:16 AM Meat and Potato Casserole – From Gate To Plate
1.Preheat the oven to 350*
2.Wash, peel and slice the potatoes, set them in a bowl of water for a short time
3.In a skillet over medium high heat, crumble and brown the ground beef
4.Add the onions halfway through and cook until the meat is done and the onions soft
5.Drain the grease from the skillet
6.Using a mixing bowl, combine the heavy whipped cream, Rosemary, Garlic Powder, salt, pepper
and the broth. Whisk together to combine
7.Spray a 9×13 baking pan with non stick spray
8.Layer half of the sliced potatoes in the bottom of the pan, and pour ⅓ of the soup mix over them
9.Top with ½ of the meat mixture
10.Layer the remaining potatoes over the meat and pour ⅓ of the soup mixture over the top
11.Cover the soup with the remaining meat mixture and top with the remaining soup
12.Sprinkle the Shredded cheese over the top
13.Cover the baking pan with aluminum foil and bake for 80 to 90 minutes, ot until the potatoes are
soft
14.Serve and Enjoy!
Notes
Can I use beef stew meat or leftover Roast?
Recipes are meant to be versatile, you can use different ingredients, based on what you have available. I
would imagine using roast that has been cut into bite sized pieces would be ultimately the same.
7/5/24, 12:16 AM Meat and Potato Casserole – From Gate To Plate
8
1
Amount Per Serving
397
17g
8g
0g
7g
76mg
683mg
34g
3g
5g
26g
Nutrition
Information
Yield
Serving Size
Calories
Total Fat
Saturated Fat
Trans Fat
Unsaturated Fat
Cholesterol
Sodium
Carbohydrates
Fiber
Sugar
Pro