The Casserole

The Casserole

36 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Recipe by  Lovesmurfs

“My mom invented this flexible casserole when my first child was born -- and it's been a standard in our household ever since! The soups and veggies may be easily varied. I tend to used boxed mashed potatoes, and they're great, too. To double the recipe (and freeze one), only use 3 total cans of soup -- it gets really juicy. Yum!”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish; set aside
  2. Bring a large saucepan of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
  3. Place lean ground beef and onion in a large skillet. Cook and stir over medium high heat until beef is evenly browned and onion is tender. Drain fat and stir in carrots, green beans, cream of mushroom soup and tomato soup.
  4. Pour mixture into the prepared baking dish and top with mashed potatoes. Sprinkle with Cheddar cheese and bake in preheated oven for 30 minutes, or until potatoes are lightly browned.

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Reviews (36)

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This is quite good. Some changes: I did up the mashed potatoes as I normally would, with milk and butter, salt and pepper. I beat them with my hand mixer before adding them on top of the meat/vegetable mixture. I think next time I'm going to try adding some garlic powder to the meat mixture and the potatoes just to give it some extra flavour. Also, next time I'm going to try just adding the cheddar cheese into the potatoes. I didn't really enjoy having the hardened cheese on top. Using canned veggies made this very quick and easy. Oh yeah - I doubled the meat and was generous with the number of potatoes and then baked it in a small roast pan. I would make this again.



Looking at the recipe, my husband didn't think he would like it, but it ended up being a hit in my family! The cheese, mushroom soup and tomato soup really set it off for a nice filling meal! No leftovers!



This was a really fabulous recipe. I made a few changes... For one, I left the potatoes cubed, (it seemed too much like shephard's pie with them mashed), and only used four, substituting the other four with sweet potatoes. It sounds odd but it was a big hit considering my husband does not like casserol. I also used fresh vegetables instead of canned and added a little garlic and chili powder to give it a littel extra flavor. I stirred the cheddar cheese in with the mixture rather than having all the hard, burned cheese on top. Great recipe for experimenting. Thanks a lot!

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Amount Per Serving (8 total)

  • Calories
  • 568 cal
  • 28%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 79 g
  • 25%
  • Protein
  • 21 g
  • 42%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 757 mg
  • 30%

Based on a 2,000 calorie diet



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Incredible Potato Casserole


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Hamburger Potato Casserole