Potato Beef Casserole

  • Author: Katie Kimball
  • Category: Main Dish


This original recipe is also from a Quick Cooking magazine from the year 2000 – that would be the first year I had a kitchen. 😉


  • 1 lb. ground beef (less is fine if you’re going frugal)
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 Tbs. celery leaves
  • 1 1/2 cups homemade cream of mushroom soup
  • 1/2 cup milk (less if homemade soup is runny)
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. pepper
  • 4 medium potatoes, thinly sliced
  • 1 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • Optional: sliced fresh mushrooms


  1. Cook beef, onion, celery and leaves over medium heat until meat is cooked and veggies tender.
  2. Remove from heat; stir in soup, milk, W. sauce and pepper.
  3. Place half the potatoes in a greased 2-quart baking dish (8×8 inch works great).
  4. Sprinkle with 1/2 tsp. salt.
  5. Top with half of beef mixture.
  6. Repeat layers.
  7. Cover and bake at 400 degrees for 70 minutes or until potatoes are tender.


Total cost: $4-5, even with grassfed beef!

To Freeze: Freeze entire casserole after it has cooked so that potatoes are softened.