Layered Beef And Potato Casserole Recipes

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LAYERED BEEF CASSEROLE



Layered Beef Casserole image

On my busy days, I treasure meal-in-one recipes like this one. Toss together a salad, and dinner is ready in no time. -Dorothy Wiedeman, Eaton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 9

6 medium potatoes, peeled and thinly sliced
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup chopped green pepper
1 cup chopped onion
2 cups sliced fresh carrots
1-1/2 pounds lean ground beef (90% lean)
1 can (8 ounces) tomato sauce
Salt and pepper to taste
1 cup shredded Velveeta

Steps:

  • In a greased 13x9-in. baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over top. Sprinkle with salt and pepper. , Cover and bake at 350° for 2 hours or until meat is no longer pink and a thermometer reads 160°. Sprinkle with cheese. Let stand for 10 minutes before serving., Freeze option: Before baking, cover and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, increasing time as needed to reach 160°. Sprinkle with cheese before serving.

Nutrition Facts : Calories 341 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 526mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 23g protein.

LAYERED POTATO BEEF CASSEROLE



Layered Potato Beef Casserole image

Beef stew gives a repeat performance that'll earn rave reviews. A little bit of hands-on time, and you'll have 50 minutes to relax before dinner. -Margie Williams, Mt. Juliet, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 12

3 tablespoons butter, divided
2 tablespoons all-purpose flour
3/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon salt
2 cups 2% milk
2 cups shredded sharp cheddar cheese
4 cups leftover beef stew
4 medium Yukon potatoes, thinly sliced
1/3 cup crushed butter-flavored crackers (about 8 crackers)
1 tablespoon dried parsley flakes
1/4 teaspoon garlic powder

Steps:

  • Melt 2 tablespoons butter in a large saucepan. Stir in the flour, rosemary, pepper and salt until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted., Spoon 2 cups stew into a greased 2-1/2 qt. baking dish. Layer with half of the potatoes and sauce mixture. Layer with remaining stew, potatoes and sauce., Cover and bake at 400° for 45-50 minutes or until potatoes are tender. In a microwave, melt the remaining butter. Stir in the crackers, parsley and garlic powder. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 541 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 872mg sodium, Carbohydrate 48g carbohydrate (8g sugars, Fiber 5g fiber), Protein 26g protein.

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

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.

LAYERED BEEF AND POTATO CASSEROLE



Layered Beef and Potato Casserole image

Six ingredients and 15 minutes later, this comforting main dish is in the oven.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 6

1 lb lean (at least 80%) ground beef
2 cups frozen mixed vegetables (from 1-lb bag)
1 jar (12 oz) beef gravy
1/2 teaspoon salt
1 bag (28 oz) frozen potatoes O'Brien with peppers and onions, thawed
2 cups shredded Swiss cheese (8 oz)

Steps:

  • Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in mixed vegetables, gravy and salt. Cook 3 to 4 minutes or until vegetables are thawed and mixture is thoroughly heated.
  • In baking dish, layer 3 cups of the potatoes and 1 cup of the cheese. Spoon ground beef mixture over cheese. Top with remaining potatoes. Cover with foil.
  • Bake 55 to 60 minutes or until bubbly. Remove foil. Sprinkle with remaining 1 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Sprinkle with paprika before serving.

Nutrition Facts : Calories 450, Carbohydrate 36 g, Cholesterol 85 mg, Fiber 5 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 3 g, TransFat 1 g

SEVEN LAYER CASSEROLE



Seven Layer Casserole image

Tasty and filling, this is a wonderful 'got everything in the house' recipe!! This recipe is very versatile. I have substituted many different ingredients like yams, corn and even cheese soup. It all comes out yummy!

Provided by ZAAVAN

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 5

Number Of Ingredients 9

½ cup uncooked long-grain white rice
3 potatoes, sliced
1 onion, sliced into rings
2 carrots, cut into 1 inch pieces
1 (15 ounce) can green peas, with liquid
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can water
1 pound pork sausage, sliced and browned
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a lightly greased 9x13 inch baking dish layer the rice, potatoes, onion, carrots, peas, tomato soup with water, and sausage. Salt and pepper to taste.
  • Bake covered at 350 degrees F (175 degrees C) for 45 minutes, or until fork tender. Remove cover for last 5 minutes of baking.

Nutrition Facts : Calories 672.3 calories, Carbohydrate 63 g, Cholesterol 64.2 mg, Fat 38.4 g, Fiber 7.8 g, Protein 19.1 g, SaturatedFat 13.5 g, Sodium 1366 mg, Sugar 6.2 g

LAYERED CASSEROLE WITH BEEF, CABAGE, POTATO RECIPE - (4/5)



Layered Casserole with Beef, Cabage, Potato Recipe - (4/5) image

Provided by á-27006

Number Of Ingredients 11

12 fresh sage leaves
8 garlic cloves, peeled
1/4 cup fresh rosemary leaves, stripped from the branch
2/3 cup extra-virgin olive oil
1 1/2 tablespoons kosher salt
2 pounds red potatoes, sliced 1/2 inch thick
4 pound boneless beef shoulder roast
8 tablespoons butter, softened
1 head Savoy cabbage, about 2 1/2 pounds, cored and sliced
2 cups white wine
1 pound Fontina cheese, shredded

Steps:

  • Arrange a rack in the middle of the oven, and heat to 425 degrees F. Using a food processor, mince the sage, rosemary, garlic, 1/4 cup of the olive oil, and 1/2 teaspoon of the salt into a fine-textured pestata. Put the potato slices in a large bowl; sprinkle on top 1 teaspoon salt, 2 tablespoons olive oil, and 1 tablespoon of the pestata. Toss well to coat the slices with the seasonings. With a sharp knife, slice the beef across the grain into 3/4-inch- thick slices-if using a top-blade roast, slice it crosswise. As you did with the potatoes, put the meat slices in a bowl and toss them with seasonings until well coated, using 1 teaspoon salt, 2 tablespoons olive oil, and 2 tablespoons of the pestata. Brush the roasting pan with the remaining olive oil and 2 tablespoons of the butter. Arrange half of the potato slices in a single layer on the pan bottom, spread half the cabbage shreds evenly over the potatoes, and season with 1 teaspoon salt. Distribute all the beef slices, in a single layer, over the cabbage. (The pan should be about half full: press down on the beef if it looks like you need more room for the rest of the vegetables.) Dot the top of the beef with small mounds of butter, using another tablespoons in all. Lay the remaining potato slices on top of the beef slices, spread the rest of the cabbage evenly over the slices, and season with the remaining teaspoon salt. Stir all of the remaining pestata into the white wine, and pour the wine all over the cabbage shreds. Finally, dot the top with the rest of the butter. Tent the baking dish with a sheet of aluminum foil, arching it above the food and pressing it against the sides of the pan. Set the dish in the oven, and bake about 21/2 hours, until the meat and vegetables are all very tender and almost all of the liquid has been absorbed. Remove the foil, and sprinkle the shredded fontina over the top of the potatoes and cabbage (which will have sunk down in the pan). Bake another 15 to 20 minutes, until the fontina has melted, bubbled,and browned into a crusty topping. Let the casserole rest for 10 minutes. Set the roasting pan on a trivet at the table, and serve family- style, spooned onto dinner plates.

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

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SLOW COOKER GROUND BEEF AND POTATO CASSEROLE RECIPE - OLD …
2020-04-28 Spray your slow cooker with non-stick cooking spray. In a large skillet, brown your ground beef and onions. drain and place 1/2 of the mixture in the slow cooker. Add 1/2 of the sliced potatoes on top of the beef mixture. In a mixing bowl, combine cream of mushroom soup, milk, salt and pepper (s) to taste. Mix well and add 1/2 of the mixture to ...
From oldworldgardenfarms.com
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LAYERED POTATO BEEF CASSEROLE - ALL INFORMATION ABOUT HEALTHY …
Spoon 2 cups stew into a greased 2-1/2 qt. baking dish. Layer with half of the potatoes and sauce mixture. Layer with remaining stew, potatoes and sauce. Cover and bake at 400° for 45-50 minutes or until potatoes are tender. In a microwave, melt the remaining butter. Stir in the crackers, parsley and garlic powder. Sprinkle over casserole.
From therecipes.info
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Top Asked Questions

What is the best way to cook ground beef and potatoes?
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. “An old farm recipe, updated to today's fast paced life.”
What is the best way to make a layered beef potato casserole?
The Layered beef potato casserole is a simple and easy make-ahead dish that can be baked just before your guest arrives or baked just before dinner on busy weeknights. In a cast-iron or heavy bottom saute pan brown the mincemeat without any oil. Break it up and stir often on medium-high until all the water has evaporated.
What is the best way to cook a potato casserole?
Preheat the oven to 350 F. Grease a 2 1/2-quart baking dish . Seasoning each layer lightly with salt and pepper, layer the thinly sliced potatoes, celery, ground beef, onions, bell pepper, and diced tomatoes in the baking dish. Sprinkle with remaining salt and pepper and top with bell pepper rings.
How do you cook beef and potatoes in a spaghetti sauce?
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.

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