GROUND BEEF AND POTATO CASSEROLE
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
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 POTATO BEEF CASSEROLE
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
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.
LAYERED BEEF CASSEROLE
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
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.
HAMBURGER POTATO CASSEROLE
This is a recipe that my Grandmother used to keep me and my finicky cousins well fed! It is very kid friendly, and adults like it too!
Provided by GRAVYCLAN
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium skillet over medium heat, brown the ground beef; drain fat.
- In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
- Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 17.1 g, Cholesterol 83.3 mg, Fat 26.9 g, Fiber 1 g, Protein 22.1 g, SaturatedFat 12.2 g, Sodium 538.3 mg, Sugar 4 g
LAYERED POTATO AND CHEESE CASSEROLE
Seek out authentic Italian fontina, the semisoft mild cheese from the Valle d' Aosta. Offer this classic baked dish as a substantial first course or as a simple main course at lunch, perhaps accompanied by a green salad -
Provided by Chef mariajane
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Have ready a large bowl of water. Peel the potatoes and slice them into thin rounds. As soon as they are skiced, place them in the water. When they have all bveen sliced, drain well and lay out on a kitchen towel to dry.
- Preheat an oven to 300°F Grease a baking dish about 9 1/2 inches in diameter with the butter. In the prepared dish, layer some of the potato slices in a circle, with the slices slightly overlapping, to form a flower,.
- Sprinkle with a pinch of salt and a small handful of each of the cheeses. Repeat the layering until yo have used up all the potatoes, finishing with the cheeses. Pour the meat stock over the surface.
- Bake until potatoes are tender when pierced with a toothpick and the top is slightly golden, about 1 1/2 hours. Be careful that they do not become too brown on top, covering the dish with aluminum foil if necessary. Serve hot, directly from the dish.
LAYERED CASSEROLE WITH BEEF, CABAGE, POTATO RECIPE - (4/5)
Provided by á-27006
Number Of Ingredients 11
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.
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