Creamy Beef And Potato Bake Recipes

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BEEF POTATO BAKE



Beef Potato Bake image

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

2 pounds ground beef
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/4 teaspoons dried parsley flakes
1 teaspoon dried minced onion
1/4 teaspoon pepper
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
4 cups shredded cheddar cheese, divided
1 can (8 ounces) mushroom stems and pieces, drained

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.

CREAMY BEEF POTATO BAKE



Creamy Beef Potato Bake image

Make and share this Creamy Beef Potato Bake recipe from Food.com.

Provided by bmcnichol

Categories     Potato

Time 1h

Yield 2 casseroles

Number Of Ingredients 8

2 lbs ground beef
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1 teaspoon dried onion flakes
1/4 teaspoon pepper
1 (32 ounce) package frozen cubed hash brown potatoes, thawed
4 cups shredded cheddar cheese, divided
1 (8 ounce) can mushroom stems and pieces, drained

Steps:

  • Cook beef until no longer pink and drain.
  • Combine the soups, 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.
  • When ready to use frozen casserole:
  • Thaw in the refrigerator overnight.
  • Remove from the refrigerator 30 minutes before baking.
  • Bake as directed above.

CREAMY BEEF & POTATOES



Creamy Beef & Potatoes image

One of my husband's favorite childhood memories was eating his Grandma Barney's Tater Tot Casserole. It's just as much fun making with O'Brien potatoes, too. - Heather Matthews, Keller, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 cups frozen O'Brien potatoes
1 tablespoon water
1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2/3 cup 2% milk
2 cups shredded Colby-Monterey Jack cheese

Steps:

  • Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high until tender, 8-10 minutes, stirring twice., Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in salt and pepper. In a small bowl, whisk soup and milk until blended; add to beef. Stir in potatoes. Sprinkle with cheese. Reduce heat to low; cook, covered, until cheese is melted.

Nutrition Facts : Calories 664 calories, Fat 38g fat (19g saturated fat), Cholesterol 130mg cholesterol, Sodium 1851mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 6g fiber), Protein 37g protein.

CREAMY BEEF AND POTATO BAKE



Creamy Beef and Potato Bake image

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

1/4 cup butter, divided
2 tablespoons vegetable oil
3 potatoes, peeled and thinly sliced
2 zucchini, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, finely chopped
1 teaspoon dried Italian herb seasoning
1 lb lean ground beef
1/2 cup prepared pasta sauce
2 cups milk, divided
1/4 cup all-purpose flour
1 1/4 cups grated cheddar cheese

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

SLOW-COOKER BEEF AND CREAMY POTATO CASSEROLE



Slow-Cooker Beef and Creamy Potato Casserole image

Layer hash browns, green beans and saucy ground beef in a slow cooker for a mouthwatering meat-and-potatoes meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h15m

Yield 4

Number Of Ingredients 7

1 lb lean (at least 80%) ground beef
1 can (10 3/4 oz) condensed cream of mushroom soup
1/2 cup milk
1/4 teaspoon pepper
1 can (2.8 oz) French-fried onions
4 cups frozen country-style shredded hash brown potatoes (from 30-oz bag)
1 bag (12 oz) frozen cut green beans

Steps:

  • In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in soup, milk, pepper and half of the onions.
  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Layer potatoes and green beans in cooker. Top with beef mixture; spread evenly.
  • Cover; cook on Low heat setting 6 to 7 hours. Top with remaining onions before serving.

Nutrition Facts : Calories 600, Carbohydrate 60 g, Cholesterol 75 mg, Fat 3, Fiber 6 g, Protein 27 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 6 g, TransFat 3 1/2 g

CREAMY HAMBURGER POTATO CASSEROLE



Creamy Hamburger Potato Casserole image

A good family casserole with ingredients I usually have on hand.

Provided by Theresa

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h50m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
2 (10.75 ounce) cans condensed cream of mushroom soup, divided
4 (4 ounce) cans sliced mushrooms, drained
1 cup milk, divided
½ teaspoon seasoned salt
ground black pepper to taste
4 cups peeled and thinly sliced potatoes
½ cup shredded Cheddar cheese
¾ cup French-fried onions

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking pan.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Mix 1 can cream of mushroom soup, mushrooms, 3/4 cup milk, seasoned salt, and black pepper in a bowl; fold in potatoes.
  • Spread half the potato mixture into the prepared baking pan; top with Cheddar cheese. Spoon 1/2 the ground beef over cheese layer. Top ground beef layer with remaining potato mixture; layer with remaining ground beef.
  • Mix remaining 1 can cream of mushroom soup with 1/4 cup milk; pour mixture over ground beef layer.
  • Bake in the preheated oven until casserole is bubbling, about 1 hour 20 minutes. Sprinkle French-fried onions over casserole; return to oven for 5 more minutes.

Nutrition Facts : Calories 573.5 calories, Carbohydrate 43 g, Cholesterol 58.8 mg, Fat 34.6 g, Fiber 4.1 g, Protein 22 g, SaturatedFat 12 g, Sodium 1417.4 mg, Sugar 5.7 g

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

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