Kathy'S Beef And Potato Casserole
A hearty beef and potato casserole with creamy mushroom and celery soups, perfect for comforting family dinners and easy to prepare in one dish.
Ingredients
Instructions
- Melt butter or margarine in a 9 x 13 inch baking dish.
- Layer sliced potatoes and onions alternately in the dish.
- Add the canned beef and stock, crumbled.
- Mix together the cream of mushroom soup and cream of celery soup.
- Pour the soup mixture over the layered potatoes and onions.
- Season with salt and pepper to taste.
- Cover the dish with aluminum foil.
- Bake for about 1 hour at 325° to 350° or until the vegetables are tender.
- Remove the foil.
- Increase the oven temperature and bake for another 15 to 20 minutes until golden.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk in the soup mixture. You can also substitute the canned beef with shredded rotisserie chicken for a lighter option. If you want to add more vegetables, diced carrots or frozen peas work well. To enhance the flavor, try adding garlic powder or thyme.
Serving Suggestions
This casserole pairs beautifully with a simple green salad or steamed vegetables for a balanced meal. For a heartier option, serve it alongside crusty bread or buttery dinner rolls. It also complements well with a side of pickles or a tangy coleslaw to cut through the richness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover the casserole with foil and warm it in the oven at 350°F for 20-25 minutes until heated through. Alternatively, you can microwave individual portions for 2-3 minutes or until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Kathy'S Beef And Potato Casserole contains roughly 827 calories, with 12g protein, 6g carbohydrates, and 84g fat. It is an excellent source of protein (25% of the Daily Value). Note that it is relatively high in sodium, at 552mg per serving (24% 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 casserole ahead of time?
Yes, you can prepare this casserole a day in advance. Assemble all the ingredients in the baking dish, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and add an extra 10-15 minutes to the baking time.
What type of potatoes work best for this recipe?
Russet potatoes are ideal due to their starchy texture, which helps them hold up during baking. However, Yukon Gold potatoes can also work well if you prefer a creamier texture. Just be sure to slice them thinly for even cooking.
Can I freeze the beef and potato casserole?
Yes, this casserole freezes well. After baking, let it cool completely before covering it tightly with foil or plastic wrap and placing it in the freezer. It can be frozen for up to three months. Thaw in the refrigerator overnight before reheating.
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).