Ingredients for Beef N Potato Casserole
- Hash Browns
- Lean Ground Beef
- 1 cup broccoli florets
- 1 medium onion, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- Condensed Cream Of Celery Soup
- 1/2 cup milk
- 1 teaspoon Worcestershire sauce
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
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How to Make Beef N Potato Casserole
- Preheat oven to 400°F (200°C).
- Peel and thinly slice 2 lbs potatoes. Grease an 8x12 inch casserole dish and line the bottom and sides with the potato slices.
- Bake uncovered for 10 minutes.
- In a large skillet, brown 1.5 lbs beef chuck, cut into 1-inch cubes, over medium-high heat.
- Drain off any excess grease.
- Add 1 medium onion, chopped, and cook until translucent (about 5 minutes).
- In the prepared casserole dish, layer the browned beef and onions. Add 1 cup broccoli florets and 1 (14.5 ounce) can diced tomatoes, undrained.
- In a medium bowl, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1/2 cup shredded cheddar cheese, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, and 1/4 teaspoon black pepper.
- Pour the soup mixture evenly over the beef and vegetable layer.
- Bake, covered, for 20 minutes.
- Remove from oven and sprinkle with the remaining 1/2 cup shredded cheddar cheese.
- Bake uncovered for 2-3 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
16g
Fat
46g
Carbs
15g
