Yummy Beef and Potato Casserole
Indulge in the comforting flavors of this hearty Yummy Beef and Potato Casserole—a true crowd-pleaser that’s perfect for dinner any night of the week! Layers of tender, thinly sliced russet potatoes are combined with a savory seasoned ground beef mixture, smothered in a creamy, homemade roux made with beef broth and milk. Each layer is crowned with melty, shredded cheddar cheese, creating an irresistible combination of textures and flavors that's baked to golden perfection. With aromatic touches of garlic, paprika, and thyme, this casserole boasts a rich and satisfying depth of flavor. Ready in about 80 minutes and serving up to six, it makes an ideal dish for family gatherings or meal prepping. Garnish with fresh parsley for a pop of color and enjoy this easy, oven-baked comfort food classic! Perfect keywords: beef casserole recipe, potato casserole, hearty dinner meals, comfort food, easy casserole recipes.
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup beef broth
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a bit of olive oil or cooking spray.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through, about 6-8 minutes. Drain any excess fat.
Season the beef mixture with 1 teaspoon of salt, 0.5 teaspoon of black pepper, paprika, and dried thyme. Stir to combine, then remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is golden and bubbly, forming a roux.
Gradually whisk in the milk and beef broth, making sure there are no lumps. Cook for 3-5 minutes, stirring frequently, until the sauce thickens into a creamy consistency. Add a pinch of salt to taste.
Peel and thinly slice the potatoes into even rounds, about 1/4-inch thick.
To assemble the casserole, spread a thin layer of the creamy sauce at the bottom of the prepared dish. Layer half of the potato slices evenly over the sauce, followed by half of the cooked beef mixture. Sprinkle with 1 cup of shredded cheddar cheese.
Repeat the layers: spread the remaining potato slices, then the beef mixture, followed by the remaining sauce and shredded cheddar cheese.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Remove the casserole from the oven and let it rest for 5-10 minutes. Garnish with chopped parsley, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
3562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.5 g | 271% | |
| Saturated Fat | 106.1 g | 530% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 6407 mg | 279% | |
| Total Carbohydrate | 257.0 g | 93% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 26.7 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2206 mg | 170% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 7217 mg | 154% | |
*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.
