Meat & Potato Casserole (2025)

3/5/2014

244 Comments

This recipe came together as a last minute, I need to feed some people, but all the stores are closed kind of meal! I had some ground venison already thawing out, a few potatoes, some leftover soup that could act as a "gravy/sauce" in a casserole, some cheese....yup, it all sounded good, and I was ready to experiment! It was a tasty experiment!

Meat and Potato Casserole

Ingredients:

  • 1 lb. lean ground beef or venison
  • 1 onion, chopped
  • 1 tsp each of any of these: garlic powder, paprika, or go moresavourywithrosemary (these are optional).
  • Salt and pepper to taste
  • 3 cups thinly sliced potatoes (about 5 potatoes)
  • 1 1/2cups cream of mushroom soup (I had leftover homemade soup in the fridge), or 1 can of cream of mushroom soup (which might make it not gluten free)
  • 1/2 Cup stock (any kind)
  • 1/4 Cup milk or cream
  • 1 1/2 cups shredded cheese

Method:

  1. Preheat oven to 350 degrees F and lightly grease an 11 x 7 glass baking dish.
  2. In medium frying pan, cook the onions and ground meat until done, add the seasonings (if you choose any), and some pepper. Drain the grease.
  3. In a medium bowl, mix together the soup, stock, milk, salt and pepper.
  4. Layer into the baking dish half of the potatoes, then pour some soup over them. Then sprinkle in half the meat, then the cheese. Repeat with the rest of the potatoes, soup, meat and then the cheese.
  5. Cover with lightly greased (on it's underside so the cheese doesn't stick to it) aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.

I made the mistake of adding salt as I cooked the meat the first time, but I had also used stock made from bouillon cubes (instead of homemade stock), and it was too salty. I made this again (I wouldn't give you a recipe that was no good!) and used homemade stock, and added just a pinch of salt, and it was perfect. So, if you use bouillon, don't add any extra salt, if you use homemade stock (that doesn't have as much salt) add some as needed (taste the soup, stock, cream mixture before using it).

This meal was a yummy, middle of the long winter comfort food, and I will make it again before this winter is finished - which might not be forever!

244 Comments

Sarah

3/4/2014 09:17:11 pm

This looks delicious and very comforting!! mmm.. reminds me of my moms meat and potatoes pie mash up mess thing she used to make haha

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Amy-Lyn

3/31/2015 11:42:14 pm

Hahaha....your Moms dish sounds...interesting? ;)

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Rick

12/6/2016 02:20:05 pm

Grandmas made it also but would add a crust on top usually and she made everything from scratch out of garden. Including flour potatoes etc. milk cream everything even made cheese. Was best food i ever had and her bread was best ever still.
I sure wish she was around still to help on some of her recipes when we was deciphering. A pinch a handful a couple handfuls lol was very funny but most all has been deciphered and made into recipe book for family now. This looks delicious keeping it simple. I just made it and used homemade Mozzerella on top cause it's what I had and cream fresh from cows etc.

Anita

7/27/2018 03:51:19 pm

Looks dry. Wanted to make tonight but first wanted to see what to add to make it moist.

Lisa

1/6/2019 04:17:39 pm

It's awesome! Matter of fact, I'm back referring to this recipe for the second tine, and my family absolutely loves it!

Karen

10/4/2015 12:58:46 pm

I microwave the potatoes first so they are almost done, then just bake for 30 minutes. Much easier and I think quicker! 😊

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Jennifer

8/10/2016 06:19:45 pm

How did that work out? I hate when the potatoes aren't cooked enough. This sounds like a great idea.

3/13/2017 07:29:42 pm

I made this last night, baked it for an hour and 45 minutes and the potatoes still weren't cooked through. And I sliced them thin. How do you cook these in the microwave? Do you slice them and cook them or do you microwave them whole? Thanks for a reply if you see my post.

4/27/2017 03:41:49 pm

For this dish, I would slice them before microwaving; as they are hard to slice thin when cooked because they tend to crumble. Cover them with a damp paper towel and micro for 2 minutes. Check tenderness and repeat if needed. For a dish where they are going to be cubed, like potato salad or a roast, I would micro whole then cube. This is how I do it in my restaurant in case we don't use them all; they store better that way. Good Luck!!

Linda Baird

7/12/2017 08:51:10 pm

I love ur ideas.

DOLORES SIERRA

4/26/2018 07:48:44 pm

Yes I microwaved the potatoes first and the baking was only 45 minutes....Perfect..Thank you!

Sue

10/28/2018 04:27:27 pm

After reading your tip I made this recipe and microwaved the potatoes first. That was an awesome tip! It saved so much time. Thanks for sharing it!

Sheila

11/4/2023 08:18:10 am

That is what I do when I make scalloped potatoes too...and what I was thinking I would do with this recipe,,,I want something I can make for my 3 growing grandsons and I think they will love this dish !!!

Margaret A-T

3/30/2016 07:19:15 pm

Now I am cooking this recipe.. I hope it is good. It is my first time to make one for my husband.. he eat everything. I hope he like it when he get home from working in overnight. :/ he would have to wait next day and take left over. Easier.

P.S. I hate to be housewife!

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Maryann

9/7/2017 02:50:52 pm

I made this using cauliflower, cut like steaks, and it was delicious.

Tracie Rogge

10/21/2021 05:35:57 pm

This is an awesome recipe but, I pan fried my potatoes lightly and instead of the cream of mushroom soup I used cream of bacon.... js.

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Gail

3/7/2023 04:16:10 pm

My grandma made this too but had crust on bottom and top. Potatoes on the bottom then the beef and then any leftovers in the fridge (one time it had macaroni salad 😋) then a can of creamed corn then the beef, potatoes and corn again on top under the crust . No cheese but everyone loved getting a 9X13 pan. Am trying this as written and then will see where it goes.

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this looks so easy and yummy I must try ... thank you

7/18/2014 10:23:21 pm

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7/24/2014 09:01:44 am

My mom used to make something very similar to this, but she used leftover roast beef, sliced thin instead of the ground beef. I always loved this dish, but had forgotten about it over the years. I'm making it tonight. Thanks for sharing.

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Amy-Lyn

7/24/2014 11:52:02 am

Mmmmm.....making it with thinly sliced roast beef sounds really tasty, thank you for that idea! I hope your dinner turns out and you enjoy it!

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ashley

4/19/2015 07:45:26 am

My mom always made this exact same recipe with ham chuncks instead.. im trying your versiom this evening looks yummy!

It's also good with green beans in it. My mom used to make it this way.

7/25/2014 03:14:25 am

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Sam

9/3/2018 02:58:09 pm

We always add mixed veggies

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I made this and it was simple & delicious!

9/27/2014 12:04:11 pm

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Amy-Lyn

9/29/2014 03:07:56 am

I'm glad you enjoyed it!

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Carol

12/14/2017 05:17:13 pm

I made this today and it didn't look anything like yours it was very soupy and didn't look appetizing. I don't know what I did wrong.

Very good and easy. Mlzbatt

11/10/2014 09:56:10 am

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Stephanie Barnes

6/11/2018 05:23:06 pm

hi i made mine similar to this but i added my soup , broth and cream to my hamburger mix and it turned out delicious

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Gil M.

3/25/2021 12:19:11 pm

When you say "I added my soup" - did you mean straight out of the can then added broth and cream?

its perfectly uppity

11/24/2014 06:27:40 am

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Just made this for dinner. It is delicious. Next time I make it I'm going to add bacon and scallions. Yum

11/24/2014 07:51:08 am

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Patsy

1/20/2018 12:23:38 pm

Luv this. Rescipe. Please. Post more. Recipes. Please. Thanks

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Amy-Lyn Van Londersele

11/24/2014 07:55:07 am

I'm glad you made this and enjoyed it, and the addition of bacon and scallions would be super deee-vine!

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Esther

2/5/2015 11:20:31 am

I want to know that potatoes casserole for how many peoples? Or serving? Can you please tell me?

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Amy-Lyn

2/5/2015 11:27:25 am

Hi there!
This casserole makes about 6 servings, as long as there is a good vegetable side dish. With no substantial side dish I would say it would do 4 bigger portions. I hope this helps!

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Melissa

2/10/2015 10:21:11 am

I made this with about 8 small potatoes, and I used extra can of cream of chicken as well. It can probably easily feed 6 with a veggie side dish. I served it with roasted garlic asparagus!

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Melissa

2/10/2015 10:18:47 am

I made this for dinner tonight and it is so yummy! The potatoes were soft, the top was slightly crispy with the meat and cheese and potatoes peaking out from the bubbly and creamy sauce! Will make this again!

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Amy-Lyn

2/10/2015 01:02:20 pm

I'm really glad you enjoyed it!
The roasted garlic asparagus sounds deee-lish :)

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just bought everything for this. Goes in the oven at 5 am for my 3rdv shfter. can't wait for his mmmm moment.

2/19/2015 11:35:00 am

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Just made this.....Hope it turns out good...I'm not the greatest cook..

2/27/2015 09:01:17 am

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2/27/2015 04:08:10 pm

This was Delish ! Except I had left over Baked Ham from the nig night and Whole Potatoes, Carrots that I had around it before so I used the Ham Plus I added some Baby Peas I must say Hubba enjoyed his dinner. I also fried up some Apples to go with your casserole. Thank you so very much for this r

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Bonnie Clark

12/14/2015 10:23:21 am

Wow that sounds great -- like meals growing up -- love fried apples

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Amy-Lyn

12/15/2015 06:42:37 am

:)

My first time making this dish it was really good

3/6/2015 06:20:14 am

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Cookie

3/18/2015 07:43:17 am

Cannot wait to try!

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i added some sour cream to the cream soup it was delicious

3/22/2015 06:04:02 am

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Gil M.

3/25/2021 12:22:55 pm

Did you also use the milk/cream or just substitute the sour cream for those ingredients?

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Josette Atkinson

3/27/2015 11:13:58 pm

this looks really easy to make

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Amy-Lyn Van Londersele

3/31/2015 11:36:06 pm

It is! :)

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5/14/2015 11:33:53 pm

There are various methods to prepare dinner red meat however crockpot cooking brings out the juiciness and taste of red meat quite well. That you could cook the hardest red meat cuts in a slow cooker and it'll come out succulent and delicious given that of the moist, sluggish cooking process.

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Taryn

5/20/2015 10:53:31 am

I made this tonight and we loved it. I did make some changes as well as doubled the recipe. I added cream cheese to the cheese layers. I also added fresh, chopped chives over each potato layer. Thanks for sharing thi delightful comfort food dish!

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Amy-Lyn

5/25/2015 12:10:54 am

I'm glad you enjoyed it, and your modifications sound lovely! It's a pretty easy recipe that is easily customized for whatever you love. Thanks for taking the time to share!

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Kari

6/17/2015 08:25:42 am

What temp too cook on. How long

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Amy-Lyn

6/17/2015 09:58:09 am

350 Degrees for 60-90 minutes until the potatoes are soft and cooked through :)

Michelle R

6/2/2015 07:33:14 am

I made this last night. It was yummy! My husband told me he wants to eat this at least once a week. So easy to prepare, too. My kids loved it, too. Thanks for posting this recipe.

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Amy-Lyn

6/2/2015 09:42:03 pm

Thanks for taking the time to comment! I'm so glad your family enjoyed it! :)

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Donna

6/9/2015 05:33:12 pm

This sounds yummy except for one small thing. None of my family likes cream of mushroom soup. Any suggestions for a replacement? Possibly a gravy of some sort?
Thanks in advance!

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Amy-Lyn

6/10/2015 10:00:32 pm

Hi there!
I would try to use a different "cream of"
soup to replace the cream of mushroom.

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10/21/2015 07:06:32 pm

I consistently use Cream of Celery soup in place of Cream of Mushroom. Celery provides a wonderful, different but just as good as mushroom flavor. I've never had a complaint from anyone that the recipe tasted different or not as good from anyone else who makes it on a regular basis either! (I've taken it to potluck so, etc.) Give it a try...see what you think.

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Angella

12/19/2017 03:56:10 pm

My family (except me) hates mushrooms also, I've done this recipe a few times but I use progresso mushroom soup (smaller mushrooms in my opinion) & no milk & half the stock. Turns out lovely & no one has noticed the mushrooms

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Danyelle

6/15/2015 10:10:38 am

I made his tonight and it is REALLY soupy. Followed the recipe exactly so not sure why I have so much liquid in my dish?

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Amy-Lyn

6/15/2015 11:12:56 am

Oh no! I'm not sure what happened!?! Sorry about it turning out soupy!

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Danyelle

6/17/2015 08:49:08 am

It still tasted good...maybe next time i will omit the broth?

Amy-Lyn

6/17/2015 09:55:17 am

Hi Danyelle!
You could try to omit the broth. Did you by chance add the milk the can of soup would have asked for, then what I listed in the recipe?
I'm glad it still tasted good though, I hope you try it again with better luck! Thanks for taking the time to comment!

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Tammy

6/27/2015 12:24:44 am

I need something to take to a sickly friend's house. They are meat and potatoes people. This would be perfect I think. They can just pop it in the oven when they are ready. I agree about the salt. Anytime you are using prepackaged soups or broths, you do not need to add any extra salt. The cheese adds plenty of salt to. That is way more than we need to start with.

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THOMAS

7/3/2015 02:11:43 pm

IT LOOKS DELICIOUS, NO WONDER YOUR HUSBAND IS SMILING-LOL

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Amy-Lyn

7/6/2015 02:24:31 am

Haha, yes indeed, he is a well-fed husband!

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Kris

7/20/2015 03:22:14 am

Have you tried freezing this? I am trying to make double batches, one to eat and one to freeze.

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Amy-Lyn

7/20/2015 03:49:47 am

I haven't tried freezing this before, sorry! But, it is such a simple and forgiving casserole, that I imagine you do all the steps as-is (including putting the foil on), then wrap tightly in plastic wrap, and freeze. Then when I wanted it, I'd cook it from frozen, and add an extra 1/2 hour to the baking time (maybe more or less) until it's cooked through.
Let me know if you do end up trying, and how it turns out!

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Gina

9/11/2015 04:23:28 pm

Hi Kris! Did you have any luck with freezing this? Every time I've ever tried freezing anything with raw potatoes in it, the potatoes turn black.

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Sandy

6/19/2018 10:39:44 pm

Have you ever tried pre baking and then freezing it, then warm it up in the oven after it thaws. The potatoes should be fine then.

Patti

7/29/2015 01:47:32 pm

Yum, yum and yum! Just used 10 3/4 oz can of cr. mushroom soup and 4 oz of canned mushrooms and beef bouillon, the rest of the recipe as is. Yum! Did I mentioned that I really liked it? May or may not have won over a man's heart with this recipe! :) It was hard not to have seconds and the two bites that I just ate before putting away the leftovers do not count!

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Amy-Lyn

7/29/2015 11:01:50 pm

Hahaha....did you like this recipe? :) Thanks for taking the time to leave feedback!

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Kim

8/20/2015 04:02:29 am

You think I should use undiluted cans of soups?

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Amy-Lyn Van Londersele

8/20/2015 04:53:11 am

Hi there!
Yup, just use an undiluted can of soup. You mix it with the milk and stock so it's pourable!

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Shelley Marshall

8/21/2015 10:26:59 am

I have made this twice already and am making again tonight. It is my husband's favorite type of meal-everything in one dish. So easy to make-that's my favorite type of meal! Thanks for the recipe.

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Amy-Lyn

8/21/2015 11:24:17 pm

You're welcome for the recipe! I'm really glad your husband enjoys it, and thank-you for taking the time to leave a comment!

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Amber

9/3/2015 03:02:46 am

Could I use cream of chicken or celery in place of the cream of mushroom? I have a child that is allergic to mushrooms :(

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Morgan Welch

10/2/2015 07:56:16 am

Maybe cheddar cheese soup? I keep it on hand for homemade mac and cheese, I think it would be tasty!

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Cheryl

11/15/2022 05:30:19 pm

I made this recipe using cream if celery and thought it was even better due to the contrasting flavor. My husband Diane like celery soo i didn’t tell him but he loved it.

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Amy-Lyn Van Londersele

9/3/2015 03:42:36 am

Either of those "cream-of" soups would work. Maybe even try cream of broccoli if you're kids don't mind broccoli?

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Dian Dedon

9/4/2015 01:31:28 pm

Layer w/ browned breakfast sausage for breakfast , with eggs on the side! Yum!

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Gina

9/11/2015 04:28:50 pm

That sounds like an awesome idea Dian! I'm definitely trying that, especially since my husband loves having breakfast for supper!

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Amy-Lyn Van Londersele

9/4/2015 02:05:07 pm

That sounds so good! Great modification!

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9/8/2015 05:13:03 pm

does the soup have to be made as per directions on soup can before adding everything else?

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Amy-Lyn Van Londersele

9/8/2015 05:28:43 pm

Nope, don't make the soup! You either use one full, condensed can of soup, and add the milk and stock as listed in the ingredients, or use 1 1/2 cups prepared soup (this is if you have soup leftovers from having already made it at an earlier time) and add the milk and stock as listed in the ingredients. Hope this helps and you get a chance to make it!

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ann holt

9/10/2015 09:55:53 am

this sound like a recipe that I can adapt to camping by baking in a dutch oven. trying this soon, thanks

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Amy-Lyn

9/12/2015 03:26:56 pm

Thanks for taking the time to comment, and let me know how it turns out!

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9/16/2015 03:11:44 pm

Delicious, I will definitely make it again. I did add chopped red pepper and mushrooms. Leftovers were even better!

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Amy-Lyn

9/16/2015 03:50:35 pm

Your additions sound delicious, and I'm really glad you liked it! Thanks for letting me know how you liked it! :)

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lori

9/18/2015 11:55:54 am

Made this with cheddar cheese soup instead of mushroom and it was excellent!

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Amy-Lyn

9/18/2015 11:59:18 am

Yummy!!!
Thanks for coming back to comment!

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Sara

9/23/2015 02:00:45 pm

Yum! I had some ground bison and I think this is just the thing for it! I've premade it (just have to pop it in the oven when the boyfriend gets home) but it already smells delicious! Took some advice from comments and added green onions and bacon. Also looking forward to making variations of this throughout the colder months!

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Amy-Lyn

9/23/2015 05:11:49 pm

Wonderful! I'm glad you took the time to read some of the other comments and get some more ideas on how to dress this dish up! It is really just a bare bones casserole, but is so easily adaptable, which is what makes it great!
I hope you and your boyfriend enjoy it!
Thanks for leaving a comment! :)

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Courtney

9/23/2015 08:06:31 pm

Hi! Looks delicious! I have 2 probably dumb questions. For the seasonings-- is that add all 3, if desired, or only choose 1? Also, I'm not really sure what stock is, I'm getting it confused with broth. Is this something I can just buy? Thanks!!

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Amy-Lyn

9/24/2015 07:25:04 am

Hi there,
The seasonings are completely optional, or yes, you can use all three that I've listed if you wanted-or completely different ones too! I just mentioned my favourites that I generally use.
And stock is broth, they are the same things with different names!
I hope you get a chance to make this!

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Jim

11/18/2018 09:57:32 pm

Stock and broth are not the same thing. Stock is a combination of bones (sometimes meat), mirepoix (a mixture of onions, carrots, and celery), and aromatics in water. Stock is cooked for anywhere from two to six hours on the stovetop. This length of cooking means stock doesn’t typically yield a thick or gelatinous texture, nor is it likely to gel when chilled. Stock is always left unseasoned.

Broth is any liquid that has had meat cooked in it. It is made my simmering meat (which can contain bones, but does not have to), mirepoix, and aromatics in water for a relatively short amount of time, usually under two hours. Unlike stock, broth is typically seasoned.

10/3/2015 07:11:34 am

My deceased mother-in-law used to make a similar version, she called "Hobo dinner". It was delicious!! Great for leftovers too, if there are any leftovers (ha-ha)! So glad to see this recipe here! Now I'll have to make it for my dear hubby ....... his mom, if still alive, would be 106 year's old now. Thanks for sharing!

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Amy-Lyn

10/5/2015 10:29:28 am

Wow, I love the name your mother-in-law gave this dish (or her similar version) :) Thanks for sharing about your family, and I hope your husband enjoys the recipe.

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Suzie Q

10/3/2015 08:46:18 am

If you want to freeze I would suggest that you blanch the potatoes first. Boil water and put sliced potatoes in for about 2 minutes. This should keep them from turning dark.

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Splash

10/5/2015 04:12:47 am

I only have a 9x13 pan....would that work and if so, how would it change the cook time?

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Amy-Lyn

10/5/2015 10:35:33 am

That pan size will work just fine. Because your meat is already cooked, all you need to worry about is having the potatoes tender, so just stick a fork or knife) into the casserole at the 1 1/2hr mark, and if they aren't quite tender enough (the fork or knife should easily cut through the casserole), continue baking, checking every 5 minutes or so, until the potatoes are perfect. Hope this helps!

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Splash

10/6/2015 12:47:03 pm

Thank you!

Deborah

10/6/2015 06:47:20 pm

I'm making it tonight. I used venison sausage and fresh garlic. I added sliced mushrooms. It's baking now and smells delicious. Thanks for the recipe!

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Amy-Lyn

10/7/2015 04:28:03 am

Wow, that sounds really good! I hope you enjoyed it, and thanks for taking the time to share your variations on the recipe!

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Brittany

10/12/2015 04:43:57 pm

I was super excited to try this... Assembled the casserole and refrigerated overnight. Then I baked at 350 for over 1.5 hrs tonight. The potatoes are still not tender. Any idea what I might have done wrong? It seems to have really good flavor but the potatoes just don't seem done enough.

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Amy-Lyn

10/14/2015 07:50:58 am

Drat! I'm sorry the potatoes gave you trouble! Refrigerating the casserole would slow down the cooking a bit, and perhaps you didn't cut the potatoes quite thin enough? I can't imagine what else would cause the potatoes to not get tender after more than 1.5 hours? It might also be a preference based thing where you would rather the potatoes be very soft, in which case you could just tell yourself the casserole needs to bake for 1.5-2 hours?
I'm sorry it didn't quite work out for you! :(

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karen

10/17/2015 12:51:12 pm

I made this today and it came out with way to much liquid. Not sure what I did wrong. I used cream of celery instead of yucky mushroom. Any suggestions for next time?

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Amy-Lyn

10/17/2015 01:41:35 pm

Not too sure what happened there. Perhaps you mis-read the liquid amounts and added too much?

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Leslie

10/20/2015 11:00:35 am

Could you use the thin sliced canned potatoes?

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Amy-Lyn

10/20/2015 12:29:47 pm

I've never tried it so I'm not sure, but I can't see why not? I assume the canned potatoes are already tender? If they are then the baking time of the casserole could be reduced.
Let me know if you try it and how it works out!

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Leslie

10/27/2015 02:06:09 pm

Amy-Lyn
I tried it with the sliced canned potatoes and it was delicious!!! I just baked it long enough to be bubbly and it took no time.

May

10/21/2015 05:34:48 am

my mom use to make a similar dish. Used can of tomatoes instead of cream of soups. Gonna give your recipe a try. Thanks for posting as I forgot all about this recipe.

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Amy-Lyn

10/21/2015 06:03:04 am

Making this with a can of tomatoes is a great idea! I'm glad this recipe reminded you of a recipe you used to have, nostalgic recipes are wonderful :)

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Wendy

10/22/2015 01:51:53 pm

this is the perfect late fall comfort food dinner!! Will have to double it next time!!!!

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Amy-Lyn

10/22/2015 05:42:55 pm

It does seem fantastically fall-ish, doesn't it :)
Thanks for commenting!!

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Nikki

10/24/2015 12:35:50 pm

making tonight!!!:)

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Amy-Lyn

10/24/2015 12:56:13 pm

Thanks for commenting and I hope you enjoy it! :)

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Anna

11/14/2015 06:57:56 am

I have a casserole shaped crockpot that looks perfect for this. Have you or anyone else tried to slow cook this delicious looking meal?

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Amy-Lyn

11/14/2015 06:10:48 pm

I've never tried it in a slow cooker, so if you do, let me know how it turns out!

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Geri

11/14/2015 08:02:10 am

saw a similar recipe on TV that had cabbage as the first layer with potatoes on top and then meat, they used cream of mushroom soup and a cheddar cheese soup, which I am not crazy about so will try this version with real cheese and the cabbage and let you know how it turns out. can't wait.
Geri

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Amy-Lyn

11/14/2015 06:11:36 pm

Sounds fantastic! Please do let me know how it turns out, thanks Geri!

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Geri

11/15/2015 06:05:41 am

this turned out great with the cabbage, gave it a different taste then most casseroles, I loved it and will do it again. thanks for the recipe
Geri

geri

11/15/2015 02:25:54 pm

one other thing, did cook it longer and cut the cabbage up small so it would cook in the same time as potatoes.
Geri

Stephanie

11/15/2015 08:37:00 am

Do you think this could be made the night before and put in fridge overnite?

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Amy-Lyn

11/16/2015 07:12:30 am

For sure!

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Brenda

2/27/2023 06:02:00 pm

You could refrigerate it but you would probably have to add about another 1/2 hour because the cold potatoes will take longer to cook. Check it after an extra 15 minutes, if still not soft enough for you then put it back in and check every 5 minutes. This is the best recipe. My mom used to make this with gravy though because I had a fussy family back then lol. I made it for my daughter who only likes canned mushrooms and canned cream of mushroom soup (yuck), her and her friends loved it and requested it once a week and they got it too. Tyvm for sharing this recipe with us.

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Lisa

11/16/2015 05:19:13 pm

Hi Amy-Lyn, did you use cheddar cheese?

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Amy-Lyn

11/16/2015 05:56:40 pm

I've used many kinds of cheese for this dish! Cheddar, mozzarella, the "Nacho" cheese mixes (which usually have 2 or 3 different kinds of cheese) and it turns out great every time!
I hope you get a chance to make this!

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Amber

11/19/2015 01:29:25 pm

Just curious if this could be made the day before and cooked for dinner the next night. Can't wait to try this!

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Amy-Lyn

11/19/2015 04:04:35 pm

Yup, it could!
Just put the casserole dish into the cold oven before turning on if using a glass casserole dish. And the baking time will vary slightly, but nothing major. :)

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Belinda

12/27/2015 05:49:56 pm

I tried this recipe today but I used cheesy scalloped potatoes, and a packet of taco seasoning in the hamburger. I followed the directions on the scalloped potatoes box then mixed the meat with it and added some Mexican cheese, poured it all in a baking dish....it was the best!!! My family loved it!!!

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Amy-Lyn

12/28/2015 05:41:29 pm

Oh my goodness! That sounds amaaaaa-zing! :)
Thanks for leaving a comment!

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Marie

12/30/2015 09:52:56 pm

This is the best recipe! I used both white and sweet potatoes - a layer of each sliced very thin - omg super delicious, try for sharing your recipes. This one is a keeper ...

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Amy-Lyn

1/5/2016 08:10:07 am

Thanks! I'm so glad you liked it! And adding sweet potatoes to the layers is a wonderful idea!

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Sally Corr

1/21/2016 08:56:26 am

There is no "print" so that I can print this out and put in my cookbook. Disappointing.

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Amy-Lyn

1/21/2016 09:12:59 am

I know, sorry :( Unfortunately that isn't an option I have with the website builder I use. You can always copy & paste the recipe into a document program and print it out that way.

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1/27/2016 07:02:29 am

This looks so yummy (and easy), I can't wait to try it! Thanks so much for posting.

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Amy-Lyn

2/1/2016 06:56:30 am

You're welcome! I hope you do get a chance to try it!
The things in your shop look lovely, btw! You are very talented!
Thanks for taking the time to leave a comment!

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7/14/2017 02:30:27 pm

I think that some people are having problems with their potatoes not being done, because they aren't using the right kind of potato. Wouldn't a baking potato, such as a Russette, or a Youkon Gold work best?

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Cindy

2/20/2016 11:26:45 am

When a recipe calls for milk, how do u know what kind of milk you can use. I drink skim milk, but not sure if I can use it in recipes that call for milk.

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Amy-Lyn

2/20/2016 12:45:23 pm

That's a good question! I think that because cows milk is a very forgiving ingredient, you can generally use whatever kind you have on hand. Unless a recipe very specifically tells you what kind of milk to use, I think it's safe to use whatever you have.

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Nikki

2/21/2016 06:11:16 am

Thank you for sharing this recipe!! I whipped it right up as a quick dinner last week! My children enjoyed it and I had little left over!!! Woo hoo! Kudos to you!!! You are very talented! May you always feel the love of God and may He bless you and your family!!!

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Amy-Lyn

2/22/2016 03:39:34 am

Thank-you for your wonderful encouragement! I am so glad you liked the casserole, and I so appreciate you taking the time to comment!

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Linda

2/29/2016 11:44:54 am

how can I print this recipe? Thank You.

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Amy-Lyn

2/29/2016 03:20:55 pm

Hi Linda!
I am sorry I don't have an easy print button for you to use.
When I'm on a website without a print option, I just copy the recipe and instructions (by left clicking the mouse and dragging it over the text I need, then right clicking and choosing "copy"), and pasting it into a writer/word document (right click in the blank document, and choose "paste") and then printing.
I hope this helps!

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Cindy Barp

3/24/2016 11:35:33 pm

Loved this, but used ground bison, scallions and two different types of cheese. Thanks for sharing....

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Amy-Lyn

3/25/2016 05:43:20 am

Your changes sounds delicious! Thanks for coming back to comment!

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Esther

5/19/2016 03:25:15 am

I made this for dinner tonight and it has come out of the oven very soupy looking.
The only change I made was to ever so slightly cook the potatoes.
Not sure what happened

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Amy-Lyn

5/19/2016 06:50:14 am

Hi there!
I'm sorry to hear it turned out soupy! : ( I don't think cooking the potatoes at all would have done that. Once or twice mine has turned out extra greasy because of the kind of meat I'd used, but not really soupy. Did you by any chance make the soup as the can asked, and then added the milk and stock that I listed? I know a few people have misunderstood that part and made the soup, then added the ingredients I'd listed (which would give you too much liquid).
Either way, I'm sorry it didn't run out for you.

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Christy

5/21/2016 11:32:25 am

Anyone used green chills?

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Amy-Lyn

5/21/2016 12:45:25 pm

Not that I've heard, but I imagine they would be a delicious addition!

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M. Frederick Black

5/21/2016 07:53:38 pm

Any ideas re the calories per serving?

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Amy-Lyn

5/23/2016 05:46:07 pm

Hi there! Sorry for the delayed response!
I'm not sure about the calories per serving. There are some great calorie calculators on the www (like my fitness pal), and you can just paste the URL for this recipe right into their calculator, check that the ingredients were "interpreted" correctly, put in the number of servings it makes, then get the calories per serving.
Hope this helps!

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Sherry Olsen

6/9/2016 07:36:37 am

My grand mother made a similar recipe she used cream of mushroom & cream of tomato with diced celery with the onions & potatoes no cheese but I like the idea of cheese. I also like the Ortega chili I have never changed our family reciepes but I will now.

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Amy-Lyn

6/11/2016 04:46:52 am

Hi there!
Your Grandmothers recipe sounds wonderful, and using chilli would be a wonderful change to this recipe!
I think a lot of people grew up eating something similar to this, and because it's so forgiving and adaptable, it'll just keep being a recipe that goes on for many more generations!
Thanks for taking the time to comment!

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Titan Tyler

6/12/2016 01:31:14 pm

1st, I hate it when people change the recipe before they even try it. However, when you live at the corner of walk and dont walk, and the closest store is 1 hour away, and your taters havent come up yet, and you find a recipe that sounds so amazing, I tossed the chicken aside. I had a box of Au Gratin potatoes in the pantry, so i used them, just added the powdered sauce packet to the soup mixture. set them timer as directed, but it started smelling so good, it had 45 minutes left so i turned it down to 300 cause my company wasnt coming that quick and i wanted it to be hot. It was devoured. I only served it with a salad(only 4 of us) & all i had left was a watermelon I picked that morning, so thankfully they filled up on that. Great Recipe

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Amy-Lyn

6/15/2016 06:41:42 am

I love that you took this recipe and did what you needed to in order to make it work, and I'm glad it turned out well - it sounds like it would have been so delicious!
Thanks for taking the time to comment, I appreciate it.
And you grow watermelons?!? Jealous!!! :)

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beverly

6/15/2016 05:01:07 pm

They use to cook this at my jr. sr. high school . We had real cooks back then. But they used a brown gravy. It was really good bubbly and slightly crisp on the top. I have tried to make it how they did but it never comes out as good. Maybe I was just real hungry in school . But the cooks where great.

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Amy-Lyn

6/16/2016 07:18:57 am

Wow, gravy!? That would have been really tasty!
Though you're probably right about it tasting better as a teen in high school because you were more hungry! :)
Our cafeteria had cooks too, and they made the best cookies. I realize now they were probably just pre-made frozen things they stuck in the oven, but oh man, they were good!

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Peggy S.

7/3/2016 07:24:27 am

If this question has already been asked, my apologies. You said you used some leftover mushroom soup you had in the fridge. So my question is, if I use canned soup, should I dilute it? Seems it would be too goopy/gloppy and difficult to spread over the potatoes otherwise. Thanks!

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Amy-Lyn

8/29/2016 08:05:02 am

I'm sorry this response is so late!
You can use a can of soup, and you add the other liquids I listed (milk and stock/broth) so that it isn't too thick and goopy.
I hope you get a chance to make this!

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7/12/2016 12:04:21 am

yummy :)

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Rebecca

9/27/2016 12:35:36 pm

This looks yummy just the way it is, in case I can't get to the store either lol. These are all ingredients I usually have on hand.Thanks for sharing this great recipe.

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Sandy

9/29/2016 02:53:56 am

Looks kind of dry. What would you add to make it creamier? Sour cream, gravy ... Not sure. Would appreciate your comments. Love your site ... Great job.

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Arlene B Collins

10/31/2016 09:42:50 am

My mother used to make this also, She also made a dish with sliced potatoes. breakfast sausages layered in a dish and canned vegetable soup ( 2 cans- there were 5 kids big portions ) with water pored over top and baked , Was yummy .

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Amy-Lyn

10/31/2016 09:54:50 am

Mmmm, sounds delicious! Thanks for sharing! :)

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Genelle Collins

11/25/2016 04:54:03 pm

Delicious! We all loved it! Burger needed a little oil, I used a bit of bacon grease from breakfast and I think it really gave it a great flavor. Of course everything is better with bacon, right?

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Amy-Lyn

11/29/2016 04:09:13 pm

Mmmmmm, I love using bacon grease! :) Good idea, and economical too! And yes, everything is better with bacon!

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Wife and Mother

11/26/2016 04:49:07 pm

I just popped this in the oven. Can't wait to try it! I added artichoke hearts to mine.

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Amy-Lyn

11/29/2016 04:10:07 pm

I hope you enjoyed it! Adding artichoke hearts sounds amazing!!!

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12/8/2016 05:50:36 am

Making for breakfast this morning, adding ground breakfast sausage instead of beef. Made my own thick bechamel sauce instead of canned cream soup, and used homemade bone broth. That should keep the salt levels in check since the sausage comes salted. Your recipe is great, look forward to making it again! Thanks

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Amy-Lyn

12/8/2016 07:44:49 am

Wow, that sounds absolutely amazing!!! What a great idea to make it into a breakfast casserole. It would be perfect to make ahead of time to have as a brunch for guests that sleep over!
I'm glad you like the recipe, and thank-you for the new idea on it!

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NATALIJA RADOSEVIC

12/16/2016 09:59:58 am

Just finishing off in the oven-looking forward to it!
Thank you for idea with Mushroom soup - nice twist!

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Amy-Lyn

12/21/2016 07:05:44 am

You're welcome! Thanks for leaving a comment!

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laura

1/11/2017 12:58:24 pm

It's about to go in the oven! Can't wait to try it :) I didn't have a pound of burger so went through the freezer and found little bits of sausage, and some chorizo so added enough of those to make a pound. Also added some jalapeno & garlic to the mix, so it's all basically the same, but with a few additions. I have enough to feed a small army, of course. Getting hungry :)

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Kathy

1/31/2017 11:40:32 am

This is very good. I spiced it up a bit with a little cajun seasoning, paprika and worcestershire sauce. I also made my own mushroom soup without the mushrooms. I didn't have any. I am on a low sodium diet and the canned soup are loaded with it. It wasn't too runny or anything it was just perfect. The only problem I had was that is had to stop eating it because it is so delicious!! Thanks so much for the recipe.

Kathy

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Amy-Lyn

2/1/2017 06:56:26 am

Haha, that sounds like an ok problem to have with a dish! :)
Your adaptations sound delightful! And you're right, canned soup is sodium heavy, that's for sure! I'm glad you were able to make your own soup, and make this recipe work for you!

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Carmen Roll

2/11/2017 07:15:47 pm

I made your dish for dinner tonight...it was delicious! I made my own mushroom soup so I could control the sodium and added frozen green peas to the soup. The peas added a little color to thr dish and we really like the flavor. My husband and I enjoy simple meals and this one is perfect. Thank you!

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Jeannette

3/14/2017 04:21:00 pm

I just made this tonight and I used the can mushroom soup which I'm not a big fan of and it turned out absolutely delicious. You can't even tell it's mushroom soup. I will make this often .

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Amy-Lyn

3/15/2017 08:27:29 am

I'm so glad to hear you liked it! Thanks for commenting!

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Gina G

5/22/2017 06:16:24 pm

What kind of potatoes do you use?

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Amy-Lyn

5/29/2017 09:26:29 am

Hi Gina,

I generally use Russet potatoes, but many other kinds could work as well.

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Joliene

7/17/2017 12:08:46 pm

Thank you for a reminder of a favorite I made many times when raising my children. This is so versatile and I loved it especially with whole corn added. Fed many and wonderful for potlucks. I never actually had a recipe, just winged it. But this is pretty close, enough to doing it tonight.😁

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Amy-Lyn

9/14/2017 07:55:22 am

I'm glad this was a nostalgic meal! Makes it that much more yummy! :)

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8/4/2017 08:42:16 pm

Would you ever consider using leftover cooked chicken breast (shredded) instead of hamburger meat

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Amy-Lyn

9/14/2017 07:54:30 am

For sure! That would be delicious!

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8/20/2017 07:48:11 pm

I do not like mushroom gonna try it with cream chicken and shredded chicken I will let you know how it turns out

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Amy-Lyn

9/14/2017 07:56:36 am

I hope it turned out! It sounds like it would be super tasty!

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8/27/2017 03:49:39 am

My Husband loves this I use cream of onion soup, instead of cream mushroom , I also at the end of baking I add more chesse and put the oven on broil so it is real brown, he loves the crunchy in the cheese.

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Amy-Lyn

9/14/2017 07:57:32 am

Yummy! Glad you and your hubby enjoyed it! Cream of onion soup would be so good!

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11/9/2017 06:02:52 am

I have to say, that onion sauce looks exceptionally good.

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Erika

1/14/2018 04:14:01 pm

We can't do mushrooms. Can you suggest a substitute? This sounds like something even my picky eaters would like otherwise :)

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Amy-Lyn

1/17/2018 06:45:46 am

Hi there Erika! Any other "cream-of" soup will work in place of the mushroom soup. I hope you get a chance to make this!

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Marty

1/17/2018 12:18:50 pm

Would using almond milk(unsweetened) work? or does it need to be regular milk? Wanting to try this with Venison

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Amy-Lyn

1/18/2018 05:57:38 pm

Hi Marty, I think almond milk should work, but I've never tried it. I tend to use coconut milk more often than almond milk if I'm replacing regular (cow's) milk, but I can't see why it wouldn't work? Let me know if you try it and how it goes!

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Rachel

3/26/2018 05:53:22 pm

I used egg noodles instead of potato’s and doubled the soup, cream and broth and it was like beef stroganoff! My kids Loved it!!

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7/14/2018 07:45:44 pm

This was delicious. It has such a comforting flavor!!

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Linda J

7/23/2018 03:29:54 pm

Making it tonight, been in the oven at 350 for 1.5 hours with thin potatoes still not cooked, bumped oven up to 375 and set for another 45 minutes I will let you know.

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D alexander

7/27/2018 11:55:26 am

I make this with bob Evans sausage and Velveeta cheese among a few other ingredients. It's delicious..

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Diane

8/13/2018 12:11:18 pm

Was delicious! Baked sliced potatoes first for about 30 min to 45 min. Salt and pepper on potatoes . let them brown in oven first. Then layered and baked!

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Scott

9/19/2018 03:11:05 pm

I make this a couple times a month. I use 2 cans of cream of mushroom soup no milk. I mix everything together and put in 9 x 13 pan and cook at 400 degrees for an hour covered with tin foil
yummy

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Scott

9/19/2018 03:13:31 pm

I also add a can of corn

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Amy-Lyn

9/24/2018 10:39:41 am

Ooh, the corn would be such a nice addition!

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Lynn

10/21/2018 05:11:04 pm

I think you need more like 8 potatoes. I used rosemary and garlic for seasoning. I only had three so I added a bag of mixed vegetables below the meat. I used a can of cream of mushroom soup prepared as directed and omitted the milk. Next time I would cut the milk in the soup in half and definitely keep the mixed vegetables! Big hit.

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Cindy

11/9/2018 07:26:15 am

Can it be made in an instant pot?

Reply

Amy-Lyn

11/9/2018 11:59:37 am

I'm not sure!? I just recently got an insta-pot, so maybe I'll give it a try soon. If I do, I'll let you know how it turned out!

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11/16/2018 07:42:47 pm

Is there a video? Like step by step , looks delicious! But need a little help making

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Brandy

12/12/2018 05:04:40 pm

Oh my goodness gravy this was absolutely delicious has been husband approved all the way was a little time-consuming for a weeknight meal but will definitely make again this is probably now one of our most favorite dishes thank you so much for sharing!!!!!!!

Reply

Amy-Lyn

1/15/2019 07:16:21 pm

Yes, it can be a little time-consuming, but I'm glad you found it was worth it! :)

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Amy

1/12/2019 09:17:30 am

We have made this a couple of times now and love it! I would like to take it to my community group this week but I would have to assemble it the night before due to time. Would I need to blanch the potatoes so that they do not turn dark? Thank you!

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Amy-Lyn

1/15/2019 07:15:24 pm

I hope my response isn't too late!
I've assembled it the night before without blanching the potatoes, and I've never had the potatoes turn dark on me. I think the salt from the soup, plus the liquid on the potatoes keep them looking fine. : )

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1/29/2019 11:33:36 pm

Can I cook. This in Crock-Pot if yo can for how long

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2/12/2019 01:20:41 pm

you need to tell what kind of cheese you used cause I used Mexican blend and then I seen on the front it said cheddar ...nowhere in the recipe does it say that...I hope my dinner is still good because of the cheese using the Mexican cheese..not all cheese taste the same and whatever you used should be in the recipe...

Reply

Amy-Lyn

2/12/2019 04:21:39 pm

Hi Linda,

It's true I never mention what type of cheese to use, as you really can use any shredded cheese you want/like! I've used yellow and white cheddar, mozzarella, havarti, and Mexican blend. It's all good! Each one does taste different, but I assume if you have the cheese in your house, it's cheese that you like, so you'll like how it tastes in the casserole! :)
Hope you liked how yours turned out!

Reply

Ambriel

6/22/2019 01:13:55 pm

Hello! In the process of making this now, but I don’t want it till later would it be okay to assemble it, put it in the fridge then bake a few hours from now?

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Amy-Lyn

6/22/2019 03:23:04 pm

For sure!!!

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6/22/2019 03:54:18 pm

yes I have done that before and it was fine

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Bird

10/11/2019 03:55:19 am

I was short on time this morning as I was making our lunches and boiled my sliced potatoes until they were just about done and then baked for 30 minutes! Turned out beautifully, thank you for this recipe!!

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Amy-Lyn

10/17/2019 05:24:29 am

You're welcome! I'm glad it turned out! Thanks for taking the time to comment!

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Vikki

6/29/2020 05:01:33 pm

Taste just like Cheeseburger Soup...only the soup is less complicated

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7/23/2020 11:03:52 am

Do you have any day I dare in how would you go about freeze and smaller containers of this for one person

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Amy-Lyn

7/28/2020 11:13:18 am

This could definitely be made ahead and frozen in smaller portions for re-heating.

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Carrie Carmack

8/2/2020 04:45:31 pm

If anyone has done this recipe in a crockpot...please tell me how you dud it.

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11/27/2020 06:59:33 pm

Intteresting thoughts

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Janice

6/15/2021 08:40:06 pm

I left a comment and picture but it’s not showing up
06/15/2021

Reply

Stacey Marien

11/2/2021 03:35:37 pm

This has become a family favorite in our house. I use canned potatoes instead as the cook time is much faster and I use cheddar cheese soup.

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Linda

11/11/2021 11:28:39 am

So glad I saved this recipe as I had made it before. Going to cook today with chicken garlic sausage I bought at a specialty meat store. It cook up like ground meat. I have a picky eater that hates mushrooms but when I made it before he cleaned up all the leftovers. I’m out of milk. Wondering if evaporated milk in the can will work??

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Heather

12/13/2021 05:13:21 am

Can I use broth instead of stock?

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Jim

1/29/2022 06:55:22 am

I always use broth in recipes instead of stock when it calls for it.

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Jim

12/15/2021 09:30:43 pm

I made this recipe this evening for the first time. The recipe was doubled due to me packaging hamburger in 2 lb packages in the freezer. This is a nice starting point for a recipe. I'm going to make the following changes next time:
1. Replace the 1 tsp garlic powder with 6 - 8 cloves minced garlic
2. Finely dice spinach for some vegetable content. I didn't want to add carrots like others suggested due to them being starchy like the potatoes.
3. Increasing the cook temp to 400 degrees and checking them at 50 minutes. I do the same thing with my scallop potatoes and ham.
4. Possibly add fresh mushrooms to the soup layer.

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Lynn K Luallen

2/5/2022 09:53:01 am

Is milk or cream the best to use?

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Jeanne H Bounds

5/14/2022 11:35:30 am

I used half and half. It was delicious.

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5/14/2022 11:34:20 am

I made this last night. I followed the directions exactly and it was so delicious. Thank you for sharing. This is a keeper!

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terrific article. I appreciated the structure and the various pcs of information Thanks for sharing

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Nice Post Very Informative Article Thanks for sharing

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Andrea

2/1/2023 12:44:26 pm

I'm looking forward to trying this. I've seen a few of these types of dishes lately, but they all required too much heavy creams to make for my lactose-intolerant husband. So, I'm glad that there is just a small amount of milk in your recipe!

Reply

Mary Beth

2/15/2023 06:08:24 pm

I made this for my family of picky eaters tonight and they loved it! I did add the garlic powder and paprika and I had more like a pound and a half of beef so I added just a little extra stock. I also used red potatoes and didn’t even peel them. I’ll be making this again!!

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Amber

3/7/2023 07:53:15 pm

I made this tonight and we loved it! I followed the recipe pretty much exactly, except I doubled everything and baked it in a larger, deep casserole dish. Also, per some of the comments I baked it at 400 degrees. I sliced the potatoes very thin but did not pre-cook them at all, and it ended up baking for 1 hour and 15 minutes total. After 50 minutes we took the foil off to help some of the liquid evaporate. It could have stayed in the oven for the full hour and a half to make the potatoes slightly softer if desired, but not necessary. They were easy to cut with a fork, but not mushy. It didn't come out looking like the pictures....I'm assuming you would have to let it cool down a lot in the pan before slicing to get it to look like that. Ours sort of just fell apart and spread out on the plate, but it was not "soupy" - will definitely make again :) Thank you for the recipe :)

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Rebecca

3/14/2023 01:40:38 pm

I would like to make this and freeze for later. Have you tried that?

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Joan

9/18/2023 10:47:34 am

Rebecca, this dish freezes just fine. I think the key is refrigerating the leftovers over night. I cut it into squares of desired serving size and put 2 in a quart freezer bag using a pancake turner. When I go to reheat them, I "pam" my casserole dish, cut the baggie off with scissors and place them in the dish to thaw. It reheats faster than from frozen state but both would work. Being a turophile ( lover of cheese) I always sprinkle a little more grated cheese over the top just before popping it in the oven. Hope this helps.

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11/5/2023 03:15:50 pm

I have Mads thus twice. This time I added mushrooms and broccoli with the cooked ground meat and onions. It was wonderful!

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Sarah P

2/5/2024 02:55:42 pm

This was wonderful! Next time I will double/triple the potatoes. I used sweet potatos. Amazing! I used cream of mushroom soup with garlic. This was a keeper! 😋😋

Reply

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Job: Sales Executive

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Introduction: My name is Carmelo Roob, I am a modern, handsome, delightful, comfortable, attractive, vast, good person who loves writing and wants to share my knowledge and understanding with you.