There’s something about Meat and Potato Casserole that makes you feel like you’re at home, safe, and nostalgic.
This tasty treat can be made in just one hour and is sure to impress at family parties, potlucks, or even a simple dinner date at home.
This recipe has been a favorite of mine for years, and every time I serve it, people around the table say, “Seconds, please!”
For people who like filling, rich foods, this stew will become their new favorite thing.
Not a gourmet chef?
Don’t worry! This dish is beautiful because it is so simple. I promise that once you try it, it will become a regular part of your dinner routine.
Can the items be stacked instead of being made into a potato crust?
Of course! But remember that our potato friends need a little more time in the oven.
It is best to bake them separately first so that they get the right amount of tenderness.
But hey, cooking is an art, and every artist has a space where they work. Feel free to try new things!
Are you thinking of side foods to go with the casserole?
You might be wondering what could go with such a full dish.
Why not try some warm bread rolls or a simple green salad? For a nice change, a fruit salad can also be very good.
You can choose from any side food you can think of!
Why not heat this beauty up again?
You can enjoy this dish even more the next day. You can quickly heat up a single helping in the microwave, or you can heat up the oven, cover the pan with foil, and heat it up as a whole. Tip: Make sure it’s really hot before you serve it.
The best part?
You can keep this tasty treat in the fridge for up to three days. Talk about ease of use!
Try making the Meat and Potato Casserole the next time you don’t know what to cook.
I promise that your family and friends will want the recipe for this dish.
What’s in it
sliced and peeled potatoes – 4 cups
Creamed butter 2 large spoons
Half a teaspoon of salt
Beef on the ground 1 cup of frozen corn 10 ounces
Cream of celery soup that hasn’t been diluted—10-3/4 ounces of milk 2% equals 1/3 cup
One quarter teaspoon of garlic powder
1/8 teaspoon of onion pepper 1 tablespoon of chopped
Shredded cheddar cheese: 1 cup (reserve half for topping)
Minced fresh parsley—dessert not required
Tips and Advice
Warm the oven up to 400°F. Slice the potatoes and put them in a bowl. Add the melted butter and salt. In a 13×9-inch baking dish, spread this mixture out on the bottom and up the sides. Put the potatoes in the oven for 25 to 30 minutes, or until they are almost soft.
While the potatoes are baking, heat up a pan over medium-low heat and brown the ground beef. Once the food is done, drain off any extra fat. Spread the corn and beef out evenly on top of the baked potatoes.
In a different bowl, mix the milk, garlic powder, pepper, onion, half of the cheese, and the cream soup. Put this on top of the meat.
Put it back in the oven and bake it for another 20 minutes, uncovered, until it’s hot all the way through and the vegetables are soft. Add the last bit of cheese on top and bake for two to three minutes longer for a golden finish. If you want, you can sprinkle chopped parsley on top.