Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 15 minutes
Servings: 6

Ingredients

• 1 pound (450 g) lean ground beef
• 3 large russet potatoes, peeled and sliced ¼-inch thick
• 2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
• 1 (10.5-ounce) can condensed tomato soup
• Salt and black pepper, to taste

Optional Seasonings (Recommended)

• 1 small onion, diced
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 1 cup shredded cheddar cheese (for topping)

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Instructions

Step 1: Prepare

• Preheat oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish.

Step 2: Brown the Beef

• Cook ground beef in a skillet over medium heat.
• Add onion if using.
• Drain excess fat.
• Season with salt, pepper, garlic powder, and Worcestershire sauce.

Step 3: Prepare Sauce

• Stir the condensed tomato soup into the cooked beef.
• Add ½ cup water if a thinner sauce is desired.

Step 4: Layer the Casserole

Layer in this order:

1. Half of the sliced potatoes
2. Half of the mixed vegetables
3. Half of the beef mixture
4. Repeat the layers

Spread remaining sauce evenly over the top.

Step 5: Bake

• Cover tightly with foil.
• Bake 45 minutes.
• Remove foil.
• Bake another 15 minutes, or until potatoes are fork tender.

Optional

Sprinkle cheddar cheese over the casserole during the last 10 minutes of baking.

Allow to rest 10 minutes before serving.

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Nutrition Information (Approximate)

Per serving (1/6 recipe)

Nutrition will vary depending on the vegetables and soup used.

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Tips

• Slice potatoes evenly for uniform cooking.
• Covering with foil keeps the potatoes moist.
• Add cheese only near the end so it doesn’t burn.
• A mandoline slicer makes quick, even potato slices.

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Variations

Creamy Version

Replace tomato soup with cream of mushroom or cream of celery soup.

Spicy Version

Add diced jalapeños, chili flakes, or hot sauce.

Tex-Mex

Season beef with taco seasoning and top with pepper jack cheese.

Vegetable Boost

Add mushrooms, celery, zucchini, or bell peppers.

Extra Cheesy

Mix cheese into the beef and add another layer on top.

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Storage

Refrigerator

• Store in an airtight container for up to 4 days.

Freezer

• Freeze for up to 3 months.
• Thaw overnight in the refrigerator before reheating.

Reheating

• Oven: 350°F (175°C) for 20–25 minutes.
• Microwave: 2–3 minutes per serving.

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Frequently Asked Questions (Q&A)

Can I use ground turkey instead of beef?

Yes. Ground turkey or chicken works well and lowers the fat content.

Do I have to peel the potatoes?

No. Washed russet or Yukon Gold potatoes can be left unpeeled.

Can I use fresh vegetables?

Yes. Dice them into bite-sized pieces and cook firm vegetables (like carrots) briefly before adding.

Can I make it ahead?

Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Why are my potatoes still hard?

They may have been sliced too thick, or the casserole may need another 10–15 minutes covered with foil.

What side dishes go well with it?

• Green salad
• Garlic bread
• Dinner rolls
• Steamed broccoli
• Coleslaw