Save This Recipe
We'll email this post to you, so you can come back to it later!
You know that point in the week—usually the night before payday—when you’re staring into the pantry, fridge door wide open, doing that mental math of, “What can I actually make with this?” That’s how this casserole came into my life. More than once.
One time, I had half a stick of butter, a can of tomato something, and a box of instant mashed potatoes I forgot I even bought. Ground beef was thawed because I hadn’t figured out what to do with it, and—well, you get the picture. Desperation met creativity, and somehow it worked. It more than worked. It filled us up, made the house smell like comfort, and gave me a moment of, “Hey, I can still pull it together.”
I called it Before Payday Casserole, because it shows up when you’re broke, tired, and out of dinner ideas—but still want to feed your people something warm and good.
Why You’ll Probably Keep Making This
-
It’s cheap. Not “sad dinner” cheap. “Smart and sneaky” cheap.
-
It uses what you’ve got. Cans. Leftover cheese. That butter you were saving for toast.
-
It’s warm and filling. Like food that gives you a little hug.
-
You can tweak it. Add heat, more cheese, whatever makes you happy.
-
No fancy tools or weird steps. Just layers and love.
Ingredients & Little Truths
No judgment here. This recipe came from a “use what you got” kind of night, so feel free to mix things up. Here’s the honest rundown:
-
1 lb ground beef – Or turkey, chicken, pork, or whatever’s hanging out in your freezer. Even lentils if you’re doing meatless.
-
3⅓ cups instant potato flakes + 3⅓ cups boiling water – Don’t let food snobs make you feel bad. Mashed potato flakes are magic in a pinch.
-
¼ cup sour cream – Adds that creamy tang. If you’re out, plain Greek yogurt works too.
-
¼ cup butter (4 tbsp) – Salted or unsalted. Just don’t skip it.
-
28 oz can of tomato purée – Not diced, not sauce. Go for the thick stuff.
-
14.75 oz can of corn + 14.5 oz can of green beans – Drained. Or use frozen. Or mix it up. I’ve done peas and carrots before. It’s all good.
-
2 cups cheddar cheese – Any kind. Shredded, sliced, even a mix. As long as it melts.
-
Salt and black pepper – Trust your gut. Taste as you go.
Okay, Let’s Cook — Like You’ve Got People to Feed
1. Crank the oven to 350°F
Spray a 9×13 dish (or 9×9 if you’re not feeding an army) with whatever nonstick stuff you’ve got. Butter works too. Set it aside.
2. Brown the meat
Heat up a big pan, throw in your ground meat, and cook it through. Break it up with a wooden spoon, sprinkle with salt and pepper, and let it do its thing. If there’s too much grease, drain some off. But don’t toss all of it—the flavor’s in there.
Once browned, toss it into a big mixing bowl.
3. Add the veggies and tomato
Dump in your can of tomato purée. Add the drained corn and green beans. Stir it up until everything’s coated and cozy. It should look thick and saucy—kind of like the beginning of chili but without all the spices.
4. Make the mashed potatoes
In another bowl, mix your boiling water and instant potato flakes. Stir until smooth, then fold in the sour cream and butter. Taste it—if it needs salt or pepper, add it now. You want the top layer of this casserole to have some personality, not taste like cafeteria mush.
5. Layer like a champ
Spoon the meat and veggie mix into the baking dish. Spread it out evenly. Then, gently scoop your mashed potatoes on top. Smooth it out like frosting. You don’t need perfection—just coverage.
6. Bake the first round
Cover with foil and pop it into the oven for 30 minutes. This is the part where everything gets married together, bubbling and cozy.
7. Add cheese and finish baking
Pull it out, carefully remove the foil (it will steam up like a sauna), and sprinkle that cheese all over the top. Don’t skimp. Pop it back in for another 10–12 minutes, or until the cheese is melted, golden, and maybe even crisp on the corners.
Let it rest for a few minutes before serving—just long enough to wrangle everyone to the table and pour yourself a glass of something cold.
Want to Play Around? Here’s How.
-
Swap the corn for peas. Or carrots. Or whatever’s in your freezer.
-
Add a spoonful of salsa or hot sauce to the meat for a little kick.
-
Stir in some garlic powder, onion powder, or even taco seasoning.
-
Top with crushed crackers or chips before baking if you want crunch.
-
Got fresh herbs lying around? Sprinkle ‘em on top like you’re on a cooking show.
Leftovers? Oh Honey, Yes.
This casserole holds up like a champ.
-
Fridge: Covered, it’ll keep for 3–4 days.
-
Microwave: Zap single servings on medium for a couple of minutes. Cover with a plate or paper towel so it doesn’t splatter like a toddler with paint.
-
Oven: Warm the whole dish (covered) at 300°F for 15–20 minutes.
-
Freezer: You can freeze it before or after baking. Wrap it tight. When ready, thaw in the fridge overnight and bake like usual.
Let’s Talk About It
If you try this (or add your own twist—I know you will), come back and tell me about it. Leave a comment, shoot me a DM, or just email me a photo of your proud casserole moment. I love hearing when these recipes feed your family like they feed mine.
Because that’s what this whole thing is about, right? Making food with what you have, for the people you love, in the moments when you need it most.
Before Payday Casserole
Ingredients
- 1 pound ground beef
- 3 1/3 cups dried potato flakes (or instant mashed potatoes)
- 3 1/3 cups boiling water
- 1/4 cup full-fat sour cream, room temperature
- 1/4 cup unsalted butter, room temperature
- 1 28-ounce can tomato purée
- 1 14.75-ounce can corn kernels, drained
- 1 14.50-ounce can green beans, drained
- 2 cups sliced or shredded white or yellow cheddar cheese
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Preheat oven to 350°F and grease a 9x9 or 9x13-inch baking dish with nonstick spray. Set aside.
- In a skillet over medium heat, cook ground beef, seasoning with salt and pepper, and breaking it into crumbles. Transfer to a large bowl once browned.
- Add tomato purée, corn, and green beans to the cooked meat. Stir well to combine and set aside.
- In a separate bowl, mix potato flakes with boiling water, sour cream, and butter until smooth. Season with salt and pepper.
- Spread the meat and vegetable mixture into the bottom of the prepared baking dish.
- Top the meat layer with the mashed potato mixture, spreading it into an even layer.
- Cover the dish with foil and bake for 30 minutes, until bubbling around the edges.
- Uncover, sprinkle cheese on top, and bake for another 10 minutes until the cheese is melted.
- Serve warm and enjoy!
Notes