All my kids are grown and most are married, but they often come home for Sunday dinner, and their most requested meal is this casserole. When you get several people in the kitchen chopping, slicing and preparing, it comes together super fast—and you get to catch up on all the family happenings. —Beverly Matthews, Richland, Washington
Ingredients
- 1 pound ground beef
- 2 cups sliced fresh mushrooms
- 1 small onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 can (14-1/2 ounces) petite diced tomatoes, drained
- 1 package (10 ounces) frozen corn
- 2 cups frozen cut green beans
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 3/4 cup water
- 1 pound Yukon Gold potatoes, thinly sliced (about 3 cups)
- 1 cup shredded cheddar cheese
- Optional: french-fried onions and 1/2 cup bacon bits.
Directions
- Preheat oven to 375°. In a large skillet, cook beef, mushrooms and onion over medium-high heat 6-8 minutes or until beef is no longer pink, crumble beef; drain.
- Stir in seasonings. Add tomatoes, corn and green beans; heat through, stirring occasionally. In a small bowl, mix soup and water.
- In a greased 13x9-in. baking dish, layer half each of the following: beef mixture, potatoes and soup mixture. Repeat layers. Sprinkle with cheese and, if desired, french-fried onions and bacon bits.
- Bake, covered, 1 to 1-1/4 hours or until bubbly and potatoes are tender. Let stand 10 minutes before serving.
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