This Missouri Casserole Recipe combines potatoes, ground beef, onions, and tomatoes for a hearty, old-school family dinner you’ll love.
You know how some recipes just take you back? Like a time machine, but with way better smells? This Missouri Casserole Recipe does that for me. It brings me straight back to my grandma’s kitchen in the heart of small-town Missouri. She lived in a creaky old house with that avocado green stove that was somehow always on, and she made this casserole on repeat. I mean, like, every single Sunday.
I can still hear the thud of her wooden spoon as she mixed the beef and tomatoes, the scrape of her knife on the cutting board as she sliced potatoes—paper thin and way faster than I ever could. And that smell? Oh man. You’d walk in from the cold and the whole house would wrap you up like a warm blanket. Simple, cozy, and filling enough to keep you going for a week (or at least until bedtime).
Fast-forward to now, I make this casserole when life gets a little too crazy. It’s reliable. No surprises. Just good, old-fashioned comfort food. And honestly, who doesn’t need a little more of that?
Why You’ll Love This Missouri Casserole Recipe?
Alright, so hear me out—this isn’t your fancy, ten-dollar-a-serving dish. It’s humble, but that’s its charm. This Missouri Casserole is all about those simple, no-fuss ingredients that somehow come together into something magical.
- It’s budget-friendly (you probably have most of the stuff already).
- It’s super filling (hello, potatoes).
- One dish wonder—less cleanup, more couch time.
- And it’s the kind of thing that tastes even better the next day. I don’t know why, but I’m not asking questions.
If you’re after that Midwest comfort food vibe? This casserole is it.
Ingredient Notes:
You know me—I can’t just list ingredients without a little commentary. So, here’s what you need to know before you start chopping.
- Potatoes: I go classic with russets because they hold up well. Slice them thin-ish. If they’re too thick, they’ll stay a little hard, and nobody’s got time for crunchy potatoes in their casserole.
- Onions: I use yellow onions because they get that sweet thing going as they bake. Red onions? Too fancy. Save those for your fancy salads.
- Ground Beef: I stick with 80/20 because you want flavor, not cardboard. Pro tip: if you really want to lean into it, don’t even bother browning it first. Just layer it raw like Grandma did.
- Canned Tomatoes: Use whatever you’ve got. Crushed, diced, stewed—they all work. I’m partial to fire-roasted if I’ve got ’em on hand because, well, yum.
- Salt and Pepper: Don’t skimp. It looks basic, but seasoning each layer makes a huge difference.
How To Make Missouri Casserole?
Grab your apron (or don’t—no judgment), and let’s get cooking.
Step 1: Slice and Cry
Peel seven medium potatoes. Slice them up kinda thin, about a quarter-inch. You’re aiming for hearty but not brick-like. Then do the same with three large onions. Yes, you’ll cry. It’s the price of admission.
Step 2: Layer Like a Pro
Take your favorite casserole dish (9×13 works great) and start layering. Potatoes first—half of them. Then half your ground beef (raw is fine!). Then half your sliced onions. Sprinkle some salt and pepper. Repeat it all again.
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Step 3: Tomatoes Are the Hero
Crack open a big ol’ can of tomatoes. Pour them over everything. Make sure the juices get all the way down to the bottom. This is where the magic happens.
Step 4: Bake and Chill (Not You—The Casserole)
Cover the dish with foil (or a lid if you’ve got one). Pop it in the oven at 350ºF. Bake it for one hour covered, then take the cover off and bake another 30 minutes. You’re looking for bubbling goodness with golden brown edges. That’s the good stuff.
Step 5: Dish It Up
Let it rest for about 10 minutes (if you can stand the wait). Then serve it up hot with a big spoon and even bigger appetite.
Storage Options:
- Fridge: Cool it down, cover it up, and it’ll keep for 3-4 days.
- Freezer: This casserole freezes like a champ. Slice it into portions and freeze for up to three months. Reheat in the oven at 350ºF until warm.
Variations and Substitutions:
- Cheese It Up: Add a layer of shredded cheddar on top during the last 10 minutes of baking.
- Spice Things Up: Add a dash of smoked paprika or chili flakes to the beef.
- Veggie Boost: Toss in some sliced mushrooms or zucchini between the layers.
- Protein Swap: Try ground turkey or even lentils for a lighter (or meat-free) version.
What to Serve with Missouri Casserole?
Not that you need much else, but if you’re feeling extra:
- Garlic Bread: Perfect for scooping up the juices.
- Simple Green Salad: You know, for balance.
- Green Beans: Classic Midwest move.
- Sweet Tea or Lemonade: Because hydration matters, right?
Frequently Asked Questions:
Do I have to brown the beef first?
Nope! I don’t. But if you want to, it’ll give a little extra flavor and less fat. Totally up to you.
Can I make it ahead?
Heck yes! Assemble it the day before and bake when you’re ready. Just add an extra 10-15 minutes if it’s coming straight from the fridge.
Can I make this vegetarian?
Sure thing. Swap in a plant-based ground or even cooked lentils. Add extra veggies for heartiness.
And there you go! A Missouri Casserole Recipe that’s straight from my family to yours. It’s simple, it’s cozy, and it’s guaranteed to make your house smell amazing. Try it out and let me know—did it bring back memories? Did you make it your own? I’d love to hear all about it. Drop a comment or shoot me a message. I’m always here for a good casserole chat!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Missouri Casserole Recipe
Ingredients
- 7 medium russet potatoes peeled and thinly sliced
- 3 large yellow onions thinly sliced
- 1 ½ pounds ground beef 80/20 recommended for flavor
- 1 large can 28 ounces of tomatoes (diced, crushed, or stewed)
- Salt and freshly ground black pepper to taste
Instructions
Prepare the ingredients
- Begin by preheating your oven to 350°F (175°C). Peel and slice the potatoes into approximately ¼-inch thick rounds. Thinly slice the onions.
Assemble the casserole layers
- In a 9x13-inch baking dish, create the first layer by arranging half of the sliced potatoes evenly along the bottom. Season lightly with salt and pepper.
- Next, distribute half of the ground beef evenly over the potato layer. Spread half of the sliced onions on top of the beef. Repeat this process with the remaining potatoes, ground beef, and onions to form additional layers. Again, season with salt and pepper as desired.
Add the tomatoes
- Pour the entire contents of the canned tomatoes, including the juice, evenly over the layered ingredients in the dish. Ensure the liquid is evenly distributed to help cook the potatoes thoroughly.
Bake the casserole
- Cover the baking dish with aluminum foil or a tight-fitting lid. Place in the preheated oven and bake for 1 hour. After 1 hour, remove the cover and continue baking for an additional 30 minutes, or until the potatoes are tender and the top is slightly browned.
Rest and serve
- Allow the casserole to rest for approximately 10 minutes before serving. This will help the layers set and make it easier to portion.
Notes
- Confirm that the canned tomatoes and any spices used (such as seasoning blends) are certified gluten-free.
- If adding any additional ingredients, such as shredded cheese or seasoning packets, verify they are free from gluten-containing additives or thickeners.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
