Meat and Potato Casserole
Originating from Farley, Iowa, this Meat and Potato Casserole is a delightful dish introduced by Marna Heitz.
While its original version uses cream of celery soup, you can experiment with other cream soups, such as mushroom.
However, for a first-time taste, stick to the classic recipe below.
Ingredients
Potatoes thinly sliced and peeled – 4 cups
Melted butter 2 tablespoons
Salt 1/2 teaspoon
Ground beef 1 pound
Frozen corn 10 ounces
Condensed cream of celery soup undiluted – 10-3/4 ounces
milk 2% – 1/3 cup
Garlic powder – 1/4 teaspoon
Pepper – 1/8 teaspoon
onion Chopped – 1 tablespoon
Cheddar cheese shredded – 1 cup (set aside half for topping)
Fresh parsley minced – optional for garnish
Instructions
Preheat your oven to 400°F. In a mixing bowl, combine the sliced potatoes, melted butter, and salt.
Layer this mixture at the base and along the sides of a 13×9 inch baking dish. Bake for 25-30 minutes, or until the potatoes are nearly tender.
As the potatoes bake, brown the ground beef in a skillet over medium heat. Once cooked through, drain any excess fat.
Evenly layer the beef and corn over the baked potatoes.
In a separate bowl, mix together the cream soup, milk, garlic powder, pepper, onion, and half of the shredded cheese.
Pour this mixture over the beef.
Return to the oven and bake, uncovered, for an additional 20 minutes, or until the casserole has heated through and the veggies are tender.
For a golden finish, sprinkle the remaining cheese on top and bake for an extra 2-3 minutes. Garnish with minced parsley, if you prefer.
Refrigerator:
Storage Time: Up to 4 days.
How: Let the casserole cool completely, then cover the baking dish tightly with foil or plastic wrap, or transfer leftovers to an airtight container.
Reheating:
Oven: Cover with foil and reheat at 350°F for 20–25 minutes, or until hot.
Microwave: Heat individual portions in 1-minute intervals until warmed through.
Freezer:
Storage Time: Up to 3 months.
How:
For leftovers: Cool completely, portion into freezer-safe containers.
For make-ahead: Assemble fully (without baking), wrap tightly in plastic wrap and foil, then freeze.
Reheating from Frozen:
Whole Casserole: Bake at 375°F, covered, for 60–75 minutes (add cheese topping in the last few minutes).
Thawed Overnight: Reduce bake time to 30–40 minutes at 350°F.
Variations:
Soup Swap:
Try cream of mushroom, cream of chicken, or even cheddar cheese soup for a different flavor twist.
Cheesy Upgrade:
Add a layer of cream cheese or sour cream between the potatoes and meat for a creamier texture.
Mix in pepper jack or smoked gouda for a flavor punch.
Veggie Boost:
Stir in chopped green beans, peas, carrots, or bell peppers with the beef layer.
Tex-Mex Style:
Use taco-seasoned ground beef, black beans, and Monterey Jack cheese. Top with sliced jalapeños before baking.
Breakfast Version:
Substitute ground beef with cooked breakfast sausage, and add scrambled eggs and sautéed onions.
Mashed Potato Top:
Instead of sliced potatoes, use leftover mashed potatoes as the top layer (like a shepherd’s pie).
Tips:
Thin Slices: Use a mandoline or sharp knife to slice potatoes thinly so they cook evenly and get tender.
Precook Option: Parboil potato slices for 3–5 minutes to ensure tenderness if you’re short on baking time.
Drain Fat Well: Draining beef thoroughly prevents a greasy casserole.
Crispier Top: For a golden, crisp finish, broil for 2–3 minutes at the end (watch closely!).
Double for a Crowd: This recipe scales up easily for potlucks or family gatherings.
Per Serving (1/8 of casserole):
Calories: ~340 kcal
Protein: ~17 g
Fat: ~20 g
Saturated Fat: ~9 g
Carbohydrates: ~22 g
Fiber: ~2 g
Sugars: ~2 g
Cholesterol: ~65 mg
Sodium: ~480 mg
Calcium: ~150 mg
Iron: ~2 mg
Notes:
Using lean ground beef (90% or higher) can reduce fat and calories.
Swap in low-sodium soup or reduced-fat cheese to lighten it further.
Exact numbers may vary depending on brand and specific ingredients used.