The Scoop
Some recipes earn their place in the family rotation because they’re fancy. This one earns it because it just works.
Savory ground beef and onions mingle with tender vegetables and two pantry-friendly soups, then get tucked under a layer of creamy mashed potatoes and cheddar.
It’s cozy, nostalgic, and exactly what you want when the weather outside is doing the most.
Ingredients
- 8 large potatoes, peeled and chopped
- 1 pound of lean ground beef
- 1/2 cup onion, chopped
- 1 (15-ounce) can carrots, drained
- 1 (15-ounce) can green beans, drained
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1 (10.75-ounce) can condensed tomato soup
- 3/4 cup cheddar cheese, shredded
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish.
- Bring a large saucepan of salted water to a boil.
- Add the potatoes to the boiling water and cook until tender but still firm, about 15 minutes.
- Drain the water from the pot and mash the potatoes.
- In a large skillet over medium-high heat, add the beef and the onion, cooking until the beef is browned and the onion is tender, about 5-7 minutes.
- Drain the fat from the meat mixture and crumble the beef.
- Stir the carrots, the green beans, the cream of mushroom soup, and the condensed tomato soup into the meat mixture.
- Pour the meat mixture into the prepared baking dish and top with the mashed potatoes.
- Sprinkle the potatoes with the cheese.
- Bake, uncovered, until the potatoes are lightly browned, about 30 minutes.
- Serve.
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