The Casserole

The Casserole

38
Lovesmurfs 6

"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!"

Ingredients

1 h {{adjustedServings}} servings 568 cals
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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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  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

38
  1. 49 Ratings

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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...

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 oth...

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...