Try this Mari's Potato Beef Casserole recipe, or contribute your own.
- Carbohydrate 60.1886821898718 g
- Cholesterol 77.1107029 mg
- Fat 17.3521855417005 g
- Fiber 8.43988833899052 g
- Protein 27.5891609822312 g
- Saturated Fat 6.74374377273087 g
- Serving Size 1 1 Serving (542g)
- Sodium 590.653310414545 mg
- Sugar 51.7487938508813 g
- Trans Fat 2.51608871265113 g
- Calories 509 calories
Step-by-step
- Brown beef.
- Combine all ingredients and transfer to a greased 2 qt baking dish.
- Cover & bake at 350 for 1 hour.
- Uncover and bake for 30 more minutes.
Operating within a strict budget and limited prep time requires relying on pantry-stable components that transform under steady heat. Baking at 350 degrees Fahrenheit allows raw starches to soften completely while absorbing surrounding liquids without burning.
Strategic Accompaniments
Pairing this dish with crisp, acidic elements cuts through the richness of the beef and starchy root vegetables. A sharply dressed green salad featuring mustard vinaigrette supplies necessary contrast to the savory tomato base. Alternatively, steamed green beans tossed with lemon zest provide a bright textural counterweight that keeps the meal balanced.
Kitchen Sequencing
Brown the ground beef in a skillet before combining it with peeled and sliced potatoes, chopped onions, carrots, water, salt, and undiluted tomato soup. Transfer the mixture to a greased two-quart baking dish, covering it tightly to trap moisture during the initial hour in the oven. Uncover the vessel for the final thirty minutes of the ninety-minute total cooking time to allow excess moisture to evaporate and the top layer of potatoes to achieve desirable browning.
