Budget Stretcher Beef and Potato Casserole
Stretch your grocery budget without sacrificing flavor with this hearty Budget Stretcher Beef and Potato Casserole—a comforting, oven-baked dish perfect for feeding the whole family. Featuring layers of tender, thinly sliced russet potatoes, savory ground beef cooked with onions and garlic, and a creamy homemade cheddar cheese sauce, this casserole is as satisfying as it is economical. A golden, cheesy topping adds the perfect finishing touch, while a sprinkle of fresh parsley brightens the dish. Ready in just 20 minutes of prep time and baked to bubbly perfection, this classic casserole combines everyday pantry staples into a cozy, crowd-pleasing meal ideal for busy weeknights or potlucks.
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Recipe Information
Ingredients
- 1 pound ground beef
- 4 medium russet potatoes
- 1 medium onion
- 2 garlic cloves
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups shredded cheddar cheese
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 teaspoon paprika
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish and set aside.
Peel the potatoes and slice them into thin, even rounds (about 1/8 inch thick). Set aside in a bowl of water to prevent browning.
Dice the onion and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until softened, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up into crumbles as it cooks. Season with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Drain excess fat and set the mixture aside.
In the same skillet, sprinkle the flour over the remaining fat or drippings and whisk for 1-2 minutes to make a roux. Gradually add the milk, whisking constantly, and cook until the mixture thickens, about 3-5 minutes.
Stir in 1 cup of shredded cheddar cheese, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the paprika until the cheese is melted and the sauce is smooth.
Drain the sliced potatoes and pat them dry with a clean kitchen towel.
Layer 1/3 of the potato slices evenly in the prepared casserole dish. Spoon half of the beef mixture over the potatoes, spreading it evenly. Repeat with another layer of potatoes, the remaining beef mixture, and a final layer of potatoes.
Pour the cheese sauce evenly over the casserole, making sure to cover the top layer of potatoes completely.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil, sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top, and return the dish to the oven. Bake uncovered for an additional 15 minutes, or until the top is golden and the potatoes are fork-tender.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Garnish with chopped parsley, if desired, and enjoy!
Nutrition Facts
Calories |
2857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 5225 mg | 227% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 39.1 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2026 mg | 156% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 6055 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
