The Casserole

My mom invented this flexible casserole when my first child was born, and it's been a standard in our household ever since. The ingredients can easily be varied, so use whatever soup and veggies you like. I tend to use boxed mashed potatoes. Double the recipe so you can freeze one! But only use 3 cans of soup; otherwise, it gets too juicy!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Step 2

Bring a large saucepan of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.

Step 3

While the potatoes are cooking, combine ground beef and onion in a large skillet over medium-high heat. Cook and stir until beef is evenly browned and crumbly and onion is tender, 7 to 10 minutes. Drain.

Step 4

Stir carrots, green beans, and condensed soups into beef mixture. Transfer to the prepared baking dish. Spread mashed potatoes over beef mixture and sprinkle Cheddar cheese over top.

Step 5

Bake in the preheated oven until potatoes are light golden brown on top, about 30 minutes.