CHEDDAR POTATO & BEEF BAKE
Comfort food at its finest in this casserole of beef and potatoes in a creamy Cheddar sauce.
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large skillet, cook ground beef and onion over medium-high heat, stirring frequently, until no longer pink; drain.
- In 3-quart saucepan, heat water, milk and butter to boiling. Stir in thyme, 2 pouches potatoes and 2 pouches sauce mix. Heat until mixture starts to thicken, about 1 minute.
- Spoon 2 1/2 cups (625 mL) potato mixture into bottom of dish. Spoon ground beef over potatoes. Top with remaining potato mixture.
- Bake 30 minutes or until potatoes are tender. Remove from oven. Combine cheddar cheese with paprika. Sprinkle over potatoes.
- Return to oven and bake 5 to 10 minutes until cheese is melted.
Nutrition Facts : ServingSize 4 to 6 servings
SOUTHWESTERN-STYLE BEEF AND POTATO CASSEROLE
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
GWEN'S OLD-FASHIONED POTATO-BEEF CASSEROLE
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.
SMASHED BAKED POTATOES WITH ROAST BEEF
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Prick the potatoes a few times with a fork. Microwave until very tender, about 15 minutes. Carefully slice in half lengthwise; season with salt and pepper.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden brown, about 12 minutes, adding 1 teaspoon vinegar in the last 1 minute of cooking. Transfer to a bowl and wipe out the skillet.
- Combine the sour cream, mayonnaise, horseradish, remaining 1 teaspoon vinegar and 1/4 teaspoon rosemary in a small bowl. Season with salt and pepper.
- Heat 1 1/2 tablespoons olive oil in the skillet and add 2 potato halves cut-side down. Press down firmly with a spatula to flatten. Cook, turning once, until crisp and browned, 4 to 5 minutes. Transfer, cut-side up, to a baking sheet and repeat with the remaining 1 1/2 tablespoons oil and 2 potato halves.
- Top each potato half with 1 tablespoon of the sour cream mixture, a slice of cheddar and the roast beef. Halve the remaining 2 slices cheddar and place 1 half on each potato; top with the onion mixture. Broil until the cheese is melted, 2 to 3 minutes. Serve with pickles and the remaining sour cream mixture on the side.
Nutrition Facts : Calories 620, Fat 38 grams, SaturatedFat 11 grams, Cholesterol 90 milligrams, Sodium 977 milligrams, Carbohydrate 36 grams, Fiber 3 grams, Protein 33 grams, Sugar 4 grams
LEFTOVER ROAST BEEF AND SCALLOPED POTATO BAKE
Leftovers from these two dishes are commonly in the fridge at the same time. Here's a way to bring them together in one tasty casserole.Courtesy of Jennifer Low.
Provided by Food Network Canada
Categories beef,canada day,christmas,dinner,Fall,Main,North American,thanksgiving,Winter
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 F.
- In large pot, on stove, heat vegetable oil to medium-low and cook onion until softened.
- Add cold gravy. Stir to liquefy and bring to simmer.
- Add roast beef and frozen vegetables. Bring to simmer.
- Pour into 2-quart casserole dish (deeper dish is preferred).
- Spread leftover scalloped potatoes in even layer on top.
- Sprinkle with grated cheese.
- Bake on middle rack of oven 25 minutes, until bubbly at edges.
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
BEEF, POTATO & EGG BAKE
Steps:
- Preheat oven to 350°. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink, breaking up beef into crumbles; drain. Stir in spinach. Remove from heat., Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture. In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 218 calories, Fat 11g fat (5g saturated fat), Cholesterol 250mg cholesterol, Sodium 489mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
BEST EVER BEEF AND POTATOES CASSEROLE
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
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
CHEESY GROUND BEEF AND POTATOES
This dish is best described as comfort food. With the cheesy ground beef layered atop a bed of buttery potatoes, you will keep coming back for more. I use a mandolin to thinly slice the potatoes.
Provided by Yoly
Categories Ground Beef Casserole
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
- Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
- Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
- While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
- Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.
Nutrition Facts : Calories 779.1 calories, Carbohydrate 27.4 g, Cholesterol 168.5 mg, Fat 58.1 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 28.2 g, Sodium 1182.8 mg
CHEESY POTATO BEEF BAKE
This is great for quick and easy dinner! Serve it with a veggie on the side, or throw some cooked veggies right in with it! I have added a can of drained corn and it turned out great.
Provided by Auvan
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place ground beef in a greased 9x13 baking dish and top with mushrooms.
- Combine potatoes and contents of sauce mix packets, water, milk, butter, salt, seasoned salt and pepper. Pour over beef and mushrooms.
- Cover and bake at 400 for 30 minutes or until heated through.
- Sprinkle with cheese and bake, uncovered for 5 minutes or until cheese is melted.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 358.6, Fat 19.1, SaturatedFat 10, Cholesterol 66.7, Sodium 1312.5, Carbohydrate 32.4, Fiber 1.7, Sugar 0.1, Protein 19.1
CHEESY POTATO BEEF BAKE
"I created this layered meat-and-potatoes casserole a few years ago when my mother asked me what I wanted for supper," shares Nicole Rute. "My family thinks it tastes great," adds the 15-year-old Fall River, Wisconsin cook.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook beef until no longer pink; drain. Place in a greased 13x9-in. baking pan. Top with mushrooms. , In a small bowl, combine the potatoes and contents of sauce mix packets, water, milk, butter, salt, seasoned salt and pepper. Pour over beef and mushrooms. Cover and bake at 400° for 30 minutes or until heated through. , Sprinkle with cheese. Bake, uncovered, for 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts : Calories 243 calories, Fat 12g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 908mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
CREAMY BEEF AND POTATO BAKE
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
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
HAMBURGER HASH BROWNS
With my in-home day care, I am always looking for some good home-cooked meals to feed the kids. This was a hit and the kids wanted me to make it again the next day!
Provided by JTheewen
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
- Mix hash brown potatoes, vegetable oil, and black pepper in a bowl; press into the bottom of the prepared baking dish.
- Heat a large skillet over medium-high heat. Cook and stir beef, garlic powder, and onion powder in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix water and gravy mix into the cooked beef; bring to a boil. Reduce heat, cover skillet, and simmer until water evaporates, about 5 minutes. Fold in 1/2 cup Cheddar cheese. Spoon beef mixture onto the potato crust.
- Bake in the preheated oven for 15 minutes. Sprinkle remaining 1/2 cup Cheddar cheese and bake until cheese is lightly browned, about 5 more minutes.
Nutrition Facts : Calories 590.1 calories, Carbohydrate 31.7 g, Cholesterol 99.5 mg, Fat 47.4 g, Fiber 2.5 g, Protein 29.6 g, SaturatedFat 18.4 g, Sodium 547 mg, Sugar 0.3 g
BEEF POTATO BAKE
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
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.
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.
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