Best Beef Potato Bake Recipes

SERBIAN GROUND BEEF, VEGGIE, AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
• In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
• Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
• Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
• Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.

CORNED BEEF AND POTATO CHEESE BAKE

Steps:

• Set oven to 350 degrees.
• Grease an 11" x 7" baking pan.
• Place the potatoes in a saucepan; add water to cover, and bring to a boil; cover, reduce the heat, and simmer for around 20 minutes, or until tender; drain well.
• In a bowl, combine the cooked potato, sour cream, milk and salt and pepper; beat at medium speed with an electric mixer for 2 minutes, or until smooth; set aside.
• Heat a skillet (with 2 Tbsp oil) until hot.
• Add in the cabbage, corned beef, caraway seeds; saute for 4 minutes, or until the cabbage wilts; remove from heat, stir in the salad dressing; set aside.
• Spread half of the potato mixture into the bottom of the prepared baking dish; top with the cabbage/corned beef mixture, and sprinkle with 1-1/2 cups Swiss cheese.
• Spread with the remaining half of the potato mixture over the cheese; top with the remaining 1-1/2 cups Swiss cheese.
• Sprinkle with paprika.
• Bake (350 degrees) for 35-40 minutes, or until golden.
• DELICIOUS!
• Note: If desired, the casserole ingredients may be doubled, and baked in a 13 x 9" baking pan.

CHEESY POTATO BEEF BAKE

Steps:

• In a large skillet over medium heat, cook beef until no longer pink; drain. Place in a greased 13x9-in. baking pan. Top with mushrooms. , In a small bowl, combine the potatoes and contents of sauce mix packets, water, milk, butter, salt, seasoned salt and pepper. Pour over beef and mushrooms. Cover and bake at 400° for 30 minutes or until heated through. , Sprinkle with cheese. Bake, uncovered, for 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

BARBECUE BEEF AND POTATO BAKE

Steps:

• Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
• Make potatoes as directed on pouch, using water, milk and butter. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes.
• Cover with aluminum foil and bake about 30 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 minutes longer or until cheese is melted and onions are brown.

CREAMY BEEF AND POTATO BAKE

Steps:

• Preheat oven to 375 degrees F.
• In a skillet, melt 2 tablespoons of the butter and oil.
• Add the potatoes and cook over medium-low heat for 5 minutes, stirring frequently.
• Add zucchini, salt and pepper.
• Cook until the zucchini is tender.
• Spoon the vegetable mixture into a 13 x 9 inch baking dish.
• Set aside.
• In a skillet, cook the onion with the Italian seasoning until the onion is tender.
• Add ground beef, cook and stir until the beef loses its pink colour.
• Stir in the tomato sauce and 1/2 cup of milk.
• Spoon the meat mixture over the vegetable layer in the dish.
• Melt the remaining butter, stir in the flour and cook for 1 minute.
• Gradually whisk in the remaining milk.
• Cook and stir until the sauce comes to a boil and thickens.
• Stir in the cheese.
• Pour the sauce over the meat layer.
• Bake for 20 to 25 minutes or until golden brown.
• Let stand for 10 minutes before serving.

CREAMY BEEF POTATO BAKE

Steps:

• Cook beef until no longer pink and drain.
• Combine the soups, onion and pepper.
• Add the potatoes, 2 cups cheese and mushrooms.
• Stir in beef.
• Transfer to two greased 8-in. square baking dishes.
• Sprinkle each with 1 cup cheese.
• Cover and freeze one casserole for up to 3 months.
• Cover and bake the remaining casserole at 375° for 45-50 minutes or until potatoes are tender.
• Uncover and bake for 5-10 minutes or until cheese is melted.
• When ready to use frozen casserole:
• Thaw in the refrigerator overnight.
• Remove from the refrigerator 30 minutes before baking.
• Bake as directed above.

BEEF, POTATO & EGG BAKE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink, breaking up beef into crumbles; drain. Stir in spinach. Remove from heat., Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture. In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

BEEF BAKE WITH GARLIC-POTATO DUMPLINGS

Steps:

• Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in mixed vegetables, soup, pepper and 1/2 cup milk. Heat to boiling. Pour into baking dish.
• In medium bowl, stir Bisquick mix and dry mashed potatoes. In small microwavable bowl, microwave 2 cups milk on High 2 minutes. Stir hot milk into Bisquick mixture with fork until soft dough forms; let stand 2 minutes. Drop dough by 15 spoonfuls onto hot beef mixture.
• Bake 25 to 30 minutes or until dumplings are cooked and lightly browned.

BEEF POTATO BAKE

Steps:

• In large skillet, cook beef over medium heat until no longer pink; drain. Meanwhile, in a large bowl, combine the soups, parsley, onion and pepper. Add the potatoes, 2 cups cheese and mushrooms. Stir in beef. , Transfer to two greased 8-in. square baking dishes. Sprinkle each with 1 cup cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 45-50 minutes or until potatoes are tender. Uncover and bake for 5-10 minutes or until cheese is melted. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

SERBIAN GROUND BEEF, VEGGIE, AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F. Lightly grease a casserole dish.
• In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
• Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
• Layer the bottom of the prepared casserole dish with enough potato slices to cover. ( I slice very thinly) Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
• Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.

BARBECUE BEEF AND POTATO BAKE

Steps:

• Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
• Make potatoes as directed on pouch, using water, milk and butter. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes.
• Cover with aluminum foil and bake about 30 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 minutes longer or until cheese is melted and onions are brown.

BEEF, POTATO & EGG BAKE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink, breaking up beef into crumbles; drain. Stir in spinach. Remove from heat., Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture. In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

BEEF N' POTATO BAKE

Steps:

• Heat oven to 350ºF.
• Brown meat with onions in large skillet; drain. Add steak sauce; bring to boil. Simmer on low heat 5 min. Spoon into 1-1/2-qt. casserole.
• Meanwhile, cook potatoes in boiling water in large saucepan 15 min. or until tender; drain. Mash potatoes with margarine and milk until smooth. Spread potato mixture evenly over meat mixture.
• Bake 15 min. or until heated through.

MEXICAN-STYLE GROUND BEEF & POTATO BAKE

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet. Meanwhile, microwave potatoes as directed on package, except reduce the microwaving time to 5 min.
• Drain meat; return to skillet. Stir in seasoning mix. Add sour cream and cheese; mix well. Gently stir in potatoes.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with peppers.
• Bake 20 min. or until heated through.

HEARTY BEEF-N-POTATO BAKE

Steps:

• Preheat oven to 375°F. Boil potatoes in salted water 6 min. Drain, rinse in cold water, set aside. Season beef with 1 tsp. salt and 1/2 tsp. pepper. Spray a large Dutch oven with cooking spray, put over high heat, cook beef until browned. Stir in mushrooms, onions, carrots, celery, garlic and 1 Tbsp. thyme. Cook 8 min or until veggies are crisp-tender, stirring occasionally. Add 2 cups broth, bring to boil. Reduce heat to med, simmer for 10 min.
• In saucepan, over med-high heat, bring remaining broth and cornstarch to boil. Cook 1 min. stirring constantly. Stir mix and the potatoes into beef-veggie mix. Spoon the whole mix into a 9" x 13" casserole dish.
• Cover with foil and bake 40 min. Stir in peas. Arrange biscuit halves on top of casserole. Sprinkle biscuits with remaining thyme. Bake 20 min or until biscuits are golden brown.

BARBECUE BEEF AND POTATO BAKE

Steps:

• Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
• Make potatoes as directed on package for 8 servings, using 2 pouches Potatoes and Seasoning, hot water, milk and butter. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes.
• Cover with aluminum foil and bake about 30 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 minutes longer or until cheese is melted and onions are brown.

BROCCOLI, BEEF & POTATO BAKE

Steps:

• Toss broccoli with 1 Tbsp. oil in a large bowl. Spread out on a baking sheet and roast at 350º, stirring once halfway through, until just soft and browned in spots, about 15 minutes.
• Meanwhile, heat the remaining 1 Tbsp. oil in a large skillet over medium heat. Add beef and onion and cook, breaking up the beef with a wooden spoon, until the beef is browned and the onion is softened, 10 to 12 minutes. Stir in the Worcestershire, garlic powder and 1/4 tsp. salt. Set aside.
• Whisk milk and cornstarch in a large saucepan. Bring to a boil over medium-high heat,whisking often, until bubbling and thickened enough to coat the back of a spoon, 6 to 8 minutes total. Remove from the heat and stir in cheddar, 3/4 tsp. salt and turmeric until the cheese is melted.
• Spread the beef mixture in a 9x13-inch baking dish. Top with the broccoli and pour the cheese sauce evenly over the top.
• Combine potatoes, egg, pepper and the remaining 1/4 tsp. salt in a medium bowl. Sprinkle evenly over the casserole. Coat the top with cooking spray.
• Bake in the already preheated (350º) oven until it is bubbling and the potatoes are beginning to brown, about 40 minutes. Sprinkle with paprika. Let stand for 10 minutes before serving.
• NOTE: Make ahead. Prepare through Step 5; cover and refrigerate for up to 1 day or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes before baking (Step 6).