Beef Corn And Potato Casserole Recipes

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POTATO CORN CASSEROLE



Potato Corn Casserole image

According to my husband, potatoes are the best food there is! He loves them in a variety of dishes. This comforting casserole is quickly prepared in the microwave. --Elsie Dahl, Tower, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 6

1 pound lean ground beef
Salt and pepper to taste
1/4 cup diced onion
4 medium potatoes, peeled and diced
1 can (14-3/4 ounces) cream-style corn
1 tablespoon butter

Steps:

  • Crumble beef into a shallow 2-qt. microwave-safe dish. Sprinkle with salt and pepper. Layer with onion, potatoes and corn. Dot with butter. Cover and microwave on high for 9-10 minutes; stir. , Cover and heat 7-9 minutes longer or until meat is no longer pink and potatoes are tender.

Nutrition Facts : Calories 400 calories, Fat 12g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 380mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein.

GWEN'S OLD-FASHIONED POTATO-BEEF CASSEROLE



Gwen's Old-Fashioned Potato-Beef Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

3 pounds red potatoes, peeled and sliced 1/4-inch thick
Salt
Vegetable oil, to coat pan
1 pound lean ground beef
1/2 onion, chopped
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
Black pepper
2 cups milk
2 cups grated sharp Cheddar
1/2 cup unseasoned dry breadcrumbs

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.

CORNED BEEF AND POTATO BAKE WITH HASH BROWNS RECIPE



Corned Beef and Potato Bake With Hash Browns Recipe image

This is a great-tasting corned beef casserole recipe made with hash brown potatoes and Swiss cheese. It's an easy one-dish meal your family will love!

Provided by Diana Rattray

Categories     Brunch     Dinner     Entree

Time 1h

Yield 4

Number Of Ingredients 11

3 cups diced leftover corned beef
4 tablespoons butter (divided)
1 cup chopped onion
1/2 green bell pepper (chopped)
1/2 teaspoon dried leaf thyme
2 tablespoons spicy mustard (or grainy mustard)
16 to 24 ounces hash brown potatoes (thawed, about 5 to 6 cups)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 1/2 cups shredded Swiss cheese
1 cup breadcrumbs (preferably rye bread)

Steps:

  • Heat oven to 375 F (190 C/Gas 5). Grease a 9-inch square baking dish or a 2 1/2-quart casserole.
  • Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the chopped onion and bell pepper and cook, stirring, until tender.
  • Add the thyme and diced corned beef and then saute for 2 to 3 minutes, until hot. Stir in mustard and set aside.
  • Press the thawed potatoes lightly in the baking dish. Sprinkle the potatoes lightly with Kosher salt and pepper, and then top the potatoes with about half of the shredded Swiss cheese; spoon the corned beef mixture over the cheese. Sprinkle remaining cheese over the corned beef mixture.
  • Put the rye bread crumbs in a small bowl. Melt the remaining 2 tablespoons of butter. Drizzle the butter over the breadcrumbs and mix well with a fork. Sprinkle the crumbs evenly over the casserole.
  • Bake the casserole for 30 to 40 minutes, or until hot and the topping is lightly browned. See Meat Temperature Chart and Safe Cooking Tips

Nutrition Facts : Calories 1066 kcal, Carbohydrate 84 g, Cholesterol 122 mg, Fiber 9 g, Protein 36 g, SaturatedFat 27 g, Sodium 740 mg, Fat 66 g, ServingSize 4 servings, UnsaturatedFat 35 g

SOUTHWESTERN-STYLE BEEF AND POTATO CASSEROLE



Southwestern-Style Beef and Potato Casserole image

Southwestern seasonings, corn with peppers, and cheddar cheese make a flavorful beef and potato casserole the whole family will enjoy.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h40m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 pound extra-lean ground beef
1 cup coarsely chopped onion
1 cup thinly sliced celery
2 cloves garlic (finely minced)
1 tablespoon minced jalapeno peppers, or diced mild chile peppers
1 can (14.5-ounces) diced tomatoes (undrained)
1 teaspoon chili powder
1/2 teaspoon salt
Dash pepper
1/2 teaspoon ground cumin
4 medium potatoes (peeled, thinly sliced, about 1 1/2 to 2 pounds)
1 can (about 12- to 15-ounces) corn with peppers (drained)
2 cups (8 ounces) shredded sharp cheddar cheese

Steps:

  • Gather the ingredients. Heat the oven to 350 F.
  • Grease a 9 x 13 x 2-inch baking pan (2 1/2- to 3-quart size).
  • Heat the olive oil in a large skillet over medium heat.
  • When the oil is hot and shimmering, add the ground beef, onion, and celery.
  • Cook until the beef is browned and vegetables are tender, stirring frequently.
  • Add the garlic and jalapeño peppers; cook about 1 minute longer, stirring frequently.
  • Stir in the tomatoes, chili powder, salt, pepper, and cumin. Bring to a simmer.
  • In the prepared baking dish, arrange half of the sliced potatoes, then top with half of the corn, half of the ground beef mixture, and half of the cheese.
  • Repeat the layers, ending with the remaining cheese.
  • Cover the baking dish tightly with foil and bake for about 1 hour and 15 minutes, or until potatoes are tender.
  • Serve hot and enjoy.

Nutrition Facts : Calories 652 kcal, Carbohydrate 40 g, Cholesterol 142 mg, Fiber 6 g, Protein 46 g, SaturatedFat 17 g, Sodium 933 mg, Sugar 7 g, Fat 35 g, ServingSize Serves 6, UnsaturatedFat 0 g

CORNED BEEF AND POTATO CHEESE BAKE



Corned Beef and Potato Cheese Bake image

This is a tasty casserole layered with mashed potatoes corned beef and cheese. If desired, this casserole can be assembled up to 8 hours ahead, just cover and chill, remove from the fridge 30 minutes before baking. Prep time includes boiling the potatoes.

Provided by Kittencalrecipezazz

Categories     Oven

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

5 large baking potatoes, peeled, and cut into cubes
1/3 cup sour cream (low-fat is okay)
1/4 cup milk (1% is okay)
salt and pepper
2 tablespoons oil
5 cups green cabbage, sliced
1/2 lb deli corned beef, finely chopped
1/2 teaspoon caraway seed (or to taste)
1/3 cup thousand island dressing
3 cups shredded swiss cheese, divided
1/2 teaspoon paprika, for topping (or more or less)

Steps:

  • Set oven to 350 degrees.
  • Grease an 11" x 7" baking pan.
  • Place the potatoes in a saucepan; add water to cover, and bring to a boil; cover, reduce the heat, and simmer for around 20 minutes, or until tender; drain well.
  • In a bowl, combine the cooked potato, sour cream, milk and salt and pepper; beat at medium speed with an electric mixer for 2 minutes, or until smooth; set aside.
  • Heat a skillet (with 2 Tbsp oil) until hot.
  • Add in the cabbage, corned beef, caraway seeds; saute for 4 minutes, or until the cabbage wilts; remove from heat, stir in the salad dressing; set aside.
  • Spread half of the potato mixture into the bottom of the prepared baking dish; top with the cabbage/corned beef mixture, and sprinkle with 1-1/2 cups Swiss cheese.
  • Spread with the remaining half of the potato mixture over the cheese; top with the remaining 1-1/2 cups Swiss cheese.
  • Sprinkle with paprika.
  • Bake (350 degrees) for 35-40 minutes, or until golden.
  • DELICIOUS!
  • Note: If desired, the casserole ingredients may be doubled, and baked in a 13 x 9" baking pan.

Nutrition Facts : Calories 823.2, Fat 52.3, SaturatedFat 22.9, Cholesterol 146, Sodium 1018.7, Carbohydrate 52, Fiber 5.7, Sugar 9.1, Protein 38.3

SCRUMPTIOUS BEEF AND POTATO CASSEROLE



Scrumptious Beef and Potato Casserole image

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

2 tablespoons shortening
2 pounds beef stew meat, cut into 3/4 inch pieces
1 large onion, thinly sliced
1 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 ¼ cups milk
1 teaspoon salt
¼ teaspoon ground black pepper
4 large potatoes, peeled and chopped
1 cup shredded Cheddar cheese
1 ¼ cups whole wheat flake cereal, crumbled

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

BEST EVER BEEF AND POTATOES CASSEROLE



Best Ever Beef and Potatoes Casserole image

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

6 large potatoes, peeled
1 cup vegetable oil for frying
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 pound ground beef
2 (10.75 ounce) cans condensed cream of chicken soup
1 ½ cups shredded mild Cheddar cheese
1 pinch salt and ground black pepper to taste
1 cup panko bread crumbs
⅔ cup shredded Irish Cheddar cheese (such as Dubliner®)
2 tablespoons unsalted butter, melted
1 serving cooking spray

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

CORNED BEEF CASSEROLE



Corned Beef Casserole image

This recipe has been a favorite in our family for more than 50 years. My kids still request it when they come to visit, and it was one of the first recipes they called long distance to ask for after they got married.-Jeri Butters, Englewood, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 11

1 medium onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
2-1/2 cups milk
3 medium potatoes, cooked and cubed
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (12 ounces) corned beef
1 tube (12 ounces) refrigerated buttermilk biscuits

Steps:

  • In a large saucepan, cook onion in butter over medium heat until tender; remove from the heat. Stir in the flour, salt, Worcestershire sauce and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, corn and corned beef., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 30 minutes or until bubbly. Top with biscuits. Bake 10-15 minutes longer or until biscuits are golden brown.

Nutrition Facts : Calories 289 calories, Fat 9g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 970mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.

GROUND BEEF AND POTATO CASSEROLE



Ground Beef and Potato Casserole image

Make and share this Ground Beef and Potato Casserole recipe from Food.com.

Provided by Andi Longmeadow Farm

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 19

3 medium white potatoes (pared, and sliced very thin)
1 lb lean ground beef
1/2 cup onion, chopped
1/4 cup celery, chopped
1 teaspoon garlic, minced
1 teaspoon celery leaves (fresh or dried optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes (spicy optional)
2 tablespoons butter
2 tablespoons flour
3/4 cup milk (add a little more if needed)
1/2 cup grated cheddar cheese
1/2 teaspoon nutmeg
1/4 teaspoon chili powder (optional)
1 pinch salt
1 pinch pepper
1 pinch paprika
grated cheddar cheese

Steps:

  • Spray a baking dish with cooking spray.
  • Preheat oven 375 degrees.
  • Spray a large skillet with cooking spray and brown ground beef.
  • Drain ground beef, if necessary.
  • Add onions and celery to same skillet and cook until soft, adding rest of spice ingredients through pepper flakes. Stir well. But in a bowl and set to the side.
  • In same skillet, melt butter (or use 1 tablespoon of leftover grease from browning ground beef). Add flour to butter, stirring for one minute over medium-high heat.
  • Gradually add milk and cook till bubbly and thickened.
  • Add cheese, nutmeg, salt, pepper, and chili powder continue to stir until melted.
  • Spoon 1/4 cup of the ground beef mixture and spread evenly on bottom of a baking dish.
  • Add 1 layer of potatoes.
  • Alternate ground beef mixture, then potatoes until completely used.
  • Pour cheese sauce over ground beef and potato mixture.
  • Top with a pinch of paprika and grated cheese.
  • Bake for 1 hour, or until potatoes and beef are bubbly and done.

HAMBURGER, CORN & POTATO CASSEROLE



Hamburger, Corn & Potato Casserole image

Provided by My Food and Family

Categories     Home

Time 1h30m

Number Of Ingredients 9

1 lb ground beef, cooked & drained
Worcestershire sauce (optional)
6 med potatoes
2 Tbsp butter
2 Tbsp sour cream
2 Tbsp cream cheese
1 small can corn, drained
1 can tomato soup
1 pkg (8 oz.) cheddar cheese

Steps:

  • Brown ground beef, adding Worcestershire sauce to taste. Drain and place in bottom of a 2 qt casserole dish.
  • While meat is cooking, peel potatoes, cut into small pieces and boil till soft. Drain potatoes; add butter, sour cream and cream cheese. Mash well, okay if lumpy.
  • Pour can of drained corn over top of meat, spread evenly. Pour can of tomato soup over corn, spread evenly. Top soup with potatoes, spread evenly. Top potatoes with cheddar cheese, spread evenly.
  • Cover and bake at 350 degrees F for 1 hour or until cheese is bubbly and golden brown.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SCALLOPED POTATOES AND CORNED BEEF CASSEROLE



Scalloped Potatoes and Corned Beef Casserole image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 7

1 can cheddar cheese soup
1/3 cup milk
1 pimento, chopped (optional)
2 Tbsp chopped fresh parsley
3 cups cooked potatoes, sliced
1 can (12 oz.) corned beef, sliced
1 cup shredded cheddar cheese

Steps:

  • Mix together first 4 ingredients.
  • Layer potatoes and corned beef in shallow 2 quart baking dish. Pour soup mixture over top and sprinkle with shredded cheddar cheese.
  • Bake at 350 degrees F for 40-50 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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