Beef Potato Bake
A hearty beef and potato casserole with cheesy topping, perfect for family dinners. Flavored with onion soup mix, herbs, and paprika for a comforting meal.
Ingredients
Instructions
- Stir the dried onion soup mix well and add 3 tablespoons to the ground beef, evaporated milk, bread crumbs, and 1/2 teaspoon of salt. Mix lightly but thoroughly and spread evenly in a shallow 2-quart baking dish.
- Mix the remaining soup and salt with the sliced peeled potatoes and parsley flakes, if desired.
- Arrange the potato mixture evenly on top of the meat mixture.
- Cover with a lid or foil and bake in a moderate oven (350°F) for 1 hour.
- Uncover and sprinkle grated Cheddar cheese over the top.
- Bake for 15 minutes longer and then sprinkle with paprika before serving.
Tips & Substitutions
For a richer flavor, consider adding sautéed onions or garlic to the beef mixture. You can substitute ground turkey or chicken for a lighter version. If you're short on time, use pre-sliced potatoes or even frozen hash browns. To enhance the dish, sprinkle some grated Parmesan cheese along with the Cheddar before the final baking.
Serving Suggestions
This Beef Potato Bake pairs wonderfully with a simple green salad or steamed vegetables for a balanced meal. You might also serve it with crusty bread to soak up the delicious sauce. For a heartier option, consider accompanying it with a side of roasted Brussels sprouts or a warm bowl of soup. Explore more American recipes for a diverse meal plan.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 20-25 minutes. Alternatively, you can microwave individual portions for 2-3 minutes until heated, but be cautious not to overcook the cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Potato Bake contains roughly 786 calories, with 42g protein, 115g carbohydrates, and 38g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (227% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 1200mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the Beef Potato Bake in advance. Assemble the layers in the baking dish, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to bake, adjust the cooking time as it may take a bit longer from the fridge.
What can I substitute for evaporated milk?
If you don't have evaporated milk, you can use a mixture of regular milk and cream in a 1:1 ratio, or even unsweetened almond milk for a dairy-free option. Just keep in mind that the flavor and creaminess may vary slightly.
Is it possible to freeze this dish?
Yes, the Beef Potato Bake can be frozen before baking. Wrap it tightly in plastic wrap and aluminum foil, and it will keep in the freezer for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).