Buffet Casserole

6
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"1950's casserole"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (291.2 g)
  • Calories 315.5
  • Total Fat - 14.4 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 71.8 mg
  • Sodium - 674.2 mg
  • Total Carbohydrate - 23.5 g
  • Dietary Fiber - 3.3 g
  • Sugars - 6.1 g
  • Protein - 23.9 g
  • Calcium - 72.7 mg
  • Iron - 3.2 mg
  • Vitamin C - 17.2 mg
  • Thiamin - 0.2 mg

Step 1

Brown the meat. Add onions then brown them.

Step 2

In 2 quart casserole, layer meat, then potatoes, corn, milk and soup mixed together . rinse out can with the milk.

Step 3

Pour over the veggies lifting potatoes up so it's all around.

Step 4

Cover

Step 5

Bake in 375 degrees oven for 30 minutes.

Tips & Variations


No special items needed.

Related

Northwestgal

I'm always on the search for easy recipes to keep on hand for those busy nights when I don't have a lot of time to cook but we still want a nice dinner. And this was one of those dishes. It's really easy to prepare, and in the end you get a nice beefy vegetable casserole. I served it with fresh baked biscuits, and it was a wonderful and filling dinner. My only issue is that the potatoes weren't as thoroughly heated as the rest of the other vegetables, so everyone commented that they seemed undercooked. Other than that, it was a really good casserole though. I believe my error might have been in the step that instructed to lift so it's all around. I wasn't sure what that meant, but I now realize it meant to lift the vegetable layers a bit, to allow the soupy milk mixture to reach the vegetables in the lower layers. Next time, I'll do better in that step to ensure more even heating of the beef and vegetables. Thanks for sharing your recipe, Dee.

review by:
(23 Jan 2022)