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Nutrition Facts

Serving Size 1 (345g)

Recipe makes 8 servings

The following items or measurements are not included below:

1 teaspoon seasoning salt

shredded cheddar cheese

3/4 light cream

1/2 teaspoon seasoning salt

Calories 410
Calories from Fat 190 (46%)
Amount Per Serving %DV
Total Fat 21.2g 32%
Saturated Fat 8.7g 43%
Monounsaturated Fat 8.3g
Polyunsaturated Fat 1.4g
Trans Fat 0.8g
Cholesterol 73mg 24%
Sodium 619mg 25%
Potassium 917mg 26%
Total Carbohydrate 32.6g 10%
Dietary Fiber 3.3g 13%
Sugars 2.6g
Protein 22.4g 44%

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Kittencal's Scalloped Potato and Ground Beef Casserole

Recipe #215414 | 2 hours | 20 min prep | add private note
KITTENCAL

By: KITTENCAL
Mar 7, 2007

Sliced potatoes in a delicious creamy sauce on the bottom then topped with a ground beef mixture --- instead of layering the potatoes you can just mix them with the sauce in a large bowl transfer to the baking dish then top with the ground beef mixture either way is fine but the potatoes will cook a little faster if mixed with the sauce --- feel free to throw in some cooked chopped green beans, mushrooms, corn niblets to the ground beef mixture or whatever you wish, I also like sprinkle some grated cheddar cheese over the potato mixture before topping with the ground beef and then again after the casserole has been cooked, this casserole is very versatile and you don't have to worry about the exact amounts --- to save time you may cook the ground beef mixture a day ahead and refrigerate, all ingredients may be reduced to half if desired to yield 4-6 and baked in a smaller baking dish--- NOTE some of the reviewers are stating that the potatoes are taking a long time to cook so you may want to pop them in the microwave first just to soften slightly,

SERVES 8 (change servings and units)

Ingredients

  • 1 1/2 lbs ground beef (or use bulk Italian sausage meat, can increase the ground beef slightly)
  • 1 medium onion, chopped
  • 1 small green bell pepper, seeded and chopped (optional)
  • 4 garlic cloves, finely chopped (or to taste)
  • 1/2 teaspoon dried chili pepper flakes (adjust to taste) (optional)
  • 1 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
  • 1/2 teaspoon fresh ground black pepper (or to taste)
  • 5-6 russet potatoes (peeled and sliced thinly, or use as many as desired)
  • 2 cups shredded cheddar cheese (or to taste)

SAUCE

Directions

  1. 1
    In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
  2. 2
    Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
  3. 3
    For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
  4. 4
    In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
  5. 5
    Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
  6. 6
    Bake covered with foil for about 1 hour at 350 degrees F.
  7. 7
    Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
  8. 8
    Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.

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Featured Reviews for This Recipe

From: Chef #762742

On Oct 15, 2009

So easy! And, it gave me a chance to use my slicer that I don't normally use. Thank you! I did micro the potatoes, as suggested. And I added a can of whole kernel corn. I'll make this again! Thanks!

1 person found this review helpful

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  • From: WorkinCookinMama

    On Sep 23, 2009

    Great Casserole!! Super cheap and easy. It is a little time consuming so I pre cooked the potatoes in the microwave and cut the cooking time in half. The fiancee, neighbor, and 2 year old loved this!! Will definitely make again!

    1 person found this review helpful

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  • From: Louise from Aussie

    On May 15, 2008

    This was easy and delicious. Like a lot of people, I (sort of) halved the recipe (adding a little bit extra of this and a little bit less of that!!) and it still worked out well. I also added some frozen peas and corn. Unlike everyone else though, I cooked this in the slow cooker - put everything in together (didn't bother with layering) and put in on low for about 6 hours or so. Will definitely do this again, but I think I'll try it with diced chicken or with lamb chops as I'm sure it will be delicious with either of these.

    8 people found this review helpful

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  • From: Tammy & Scott Saunders

    On Aug 13, 2007

    We added some cooked bacon bits to it and the family LOVED IT! Thanks, Kittencal.

    5 people found this review helpful

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  • Read all 93 reviews

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