Venison or Ground Beef Potato Casserole
Transform dinnertime with this hearty and comforting Venison or Ground Beef Potato Casserole, a layered delight that’s perfect for feeding a hungry crowd. Featuring tender slices of russet potatoes, savory ground meat (choose between venison or beef), and a rich, creamy homemade cheese sauce, this recipe delivers indulgent flavors in every bite. A pinch of paprika and a garnish of fresh parsley elevate its rustic charm, while a golden, bubbly cheddar topping adds the perfect finishing touch. With simple ingredients and an effortless assembly process, this casserole is a satisfying family favorite that’s ideal for busy weeknights or cozy gatherings. Whether you're craving a rustic venison dinner or a classic beef casserole, this dish promises to bring comfort to your table.
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Recipe Information
Ingredients
- 1 lb Ground venison or ground beef
- 4 large Russet potatoes
- 1 medium Yellow onion
- 2 Garlic cloves
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 2 cups Milk
- 1 cup Beef broth
- 2 cups Shredded cheddar cheese
- 1 tsp Paprika
- 1 tbsp Fresh parsley (optional for garnish)
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Wash and peel the russet potatoes. Thinly slice them to about 1/8-inch thickness using a knife or mandoline slicer. Set them in a bowl of cold water to prevent browning.
In a large skillet over medium heat, heat the olive oil. Add the ground venison or ground beef, and cook until browned and fully cooked, breaking it apart with a spatula. Drain any excess grease if needed.
Add the chopped onion and minced garlic to the skillet with the cooked meat. Cook for another 3-4 minutes until the onion is translucent. Season with 1 tsp of salt and 1/2 tsp of black pepper. Remove from heat and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
Gradually pour in the milk and beef broth, whisking continuously to avoid lumps. Cook until the mixture thickens, about 5-7 minutes.
Stir in 1 cup of shredded cheddar cheese, the paprika, and the remaining 1/2 tsp of salt and 1/2 tsp of black pepper. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
Drain the sliced potatoes and pat them dry with a clean kitchen towel.
Start assembling the casserole: Spread half of the sliced potatoes in an even layer in the prepared baking dish. Top with half of the cooked meat mixture, then pour half of the cheese sauce over the top. Repeat with the remaining potatoes, meat, and cheese sauce.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and sprinkle the remaining 1 cup of shredded cheddar cheese over the casserole. Return to the oven and bake uncovered for an additional 20 minutes, or until the cheese is golden and bubbly.
Remove from the oven and let the casserole rest for 10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.8 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 405 mg | 31% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1397 mg | 30% | |
*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.
