Scrumptious Beef and Potato Casserole

Scrumptious Beef and Potato Casserole


"This is one of my husband's favorite recipes for a weekend supper. It's great the next day, but don't microwave it to reheat, as the topping will be soggy."


2 h 30 m servings 694 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 694 kcal
  • 35%
  • Fat:
  • 42.7 g
  • 66%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 39.6 g
  • 79%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 784 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over high heat, melt the shortening and quickly brown the ground beef with the onion. Stir in water and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes.
  3. In a medium bowl, thoroughly mix the condensed cream of mushroom soup, sour cream, milk, salt and pepper. Set aside.
  4. Pour meat mixture into a 9x13 inch baking dish. Arrange potatoes over the meat. Pour soup mixture over the potatoes. Sprinkle with Cheddar cheese. Top with whole wheat flake cereal.
  5. Bake in preheated oven, uncovered, for 1 1/2 hours.
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  1. 72 Ratings


very good dish, my mother in law makes it all the time. Can substitute ground beef for the stew meat and omit the shortening

tastes like a baked potato with all the trimmings and topped with beef...delicious Forget the wheat flake cereal...they bring the confuse the flavor and confuse the texture I felt like I shoul...

I LOVE this recipe. My husband really enjoyed the dish when I made it. I didn't have onions, I only have 1.25 lb of meat and 3 small potatoes, muenster cheese and rice chex instead of corn flak...