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Layered Beef Casserole

Total Time

Prep: 25 min. Bake: 2 hours + standing

Makes

8 servings

On my busy days, I treasure meal-in-one recipes like this one. Toss together a salad, and dinner is ready in no time. —Dorothy Wiedeman, Eaton, Colorado
Layered Beef Casserole Recipe photo by Taste of Home

Ingredients

  • 6 medium potatoes, peeled and thinly sliced
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1/2 cup chopped green pepper
  • 1 cup chopped onion
  • 2 cups sliced fresh carrots
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 can (8 ounces) tomato sauce
  • Salt and pepper to taste
  • 1 cup shredded Velveeta

Directions

  1. In a greased 13x9-in. baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over top. Sprinkle with salt and pepper.
  2. Cover and bake at 350° for 2 hours or until meat is no longer pink and a thermometer reads 160°. Sprinkle with cheese. Let stand for 10 minutes before serving.
  3. Freeze option: Before baking, cover and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, increasing time as needed to reach 160°. Sprinkle with cheese before serving.
Layered Beef Casserole can be divided between two 1-1/2 quart baking dishes. Bake one casserole to enjoy now and freeze the other for another meal. When ready to use, thaw in the refrigerator overnight. Bake as directed and sprinkle with cheese before serving.

Nutrition Facts

1 serving: 341 calories, 11g fat (5g saturated fat), 64mg cholesterol, 526mg sodium, 35g carbohydrate (8g sugars, 4g fiber), 23g protein.

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