Four-Layer Beef and Potato Casserole

This balanced casserole delivers lean protein, complex carbs from potatoes, and fiber-rich vegetables in one comforting, easy-to-prep dish.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 pound ground beef, 85% lean · 1106 kcal in the whole recipe
• 4 medium potatoes, unpeeled and sliced · 329 kcal in the whole recipe
• 1 package (10 ounces) frozen mixed vegetables · 179 kcal in the whole recipe
• 1/4 cup low-fat shredded cheddar or colby jack cheese · 16 kcal in the whole recipe
• 1/4 cup 1% low-fat milk · 19 kcal in the whole recipe
• salt and pepper to taste (optional)

Method

1. Brown the ground beef in a skillet over medium heat. Rinse with warm water and drain well to remove excess fat.

   

2. Scrub the potatoes and slice them thinly without peeling. Layer the potato slices evenly at the bottom of a large baking dish.

   

3. Layer the mixed vegetables, cooked ground beef, and shredded cheese over the potatoes. Pour the milk evenly over the top and season with salt and pepper.

   

4. Cover the dish with a lid or foil. Bake at 350°F (175°C) for 1 hour, or microwave on high in a microwave-safe dish for 19 to 23 minutes until the potatoes are tender.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.