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“I changed this recipe to not be so bland. The lady that gave me this was a mother of 6 and made lots of casseroles in bulk. The recipe should make enough for at least four people. The ingredients that I have listed are the ones that I most commonly use to make this. I sometimes make the potatoes from scratch so that I can add more flavor to them. I make this for just my fiancee and I and we have at least two or three meals off one pan. If you have any suggestions feel free to tell me.”

Ingredients Nutrition


  1. Pre-heat oven to 350°F.
  2. Dice the onion and the garlic.
  3. Brown meat with the garlic and onion. Salt and pepper lightly.
  4. While meat is browning cook veggies according to package directions.
  5. After meat is fully browned transfer mixture to a casserole dish with a lid. If using beef then drain fat from meat before transferring to dish. (If you don't have one a 9x9 inch pan should work).
  6. Make both pouches of potatoes according to the box. Or if you are making your own you can have your potatoes boiling while you mix the ingredients.
  7. Add tomato sauce and paste, spices, and Worcestershire and A-1 sauce to the meat and mix everything together. If adding hot sauce, add to your taste.
  8. Once that is mixed press it into the bottom of the dish with a spoon. Then take the veggies and place them evenly on top of the meat mixture. Be careful not to dump the water from the veggie bags into the casserole.
  9. Once the potatoes are done, spread them over the top of the veggies.
  10. Once that is done put the pie in the oven for 25 minutes with the lid on. If you are using a standard pan then cover it with a piece of tin foil. In the last 5 minutes pull out the casserole and sprinkle the cheese on top and stick it back in the oven for remain time uncovered.
  11. I recommend serving this in bowls. This is also good with a small scoop of sour cream on the side.

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