Description
A hearty beef and potato casserole that is perfect for a family dinner.
Ingredients
Scale
- 1 lb ground beef
- 4 cups Yukon Gold or Russet potatoes, peeled and diced
- 1 cup carrots, sliced
- 1 cup green beans, trimmed and cut
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese
- 1 cup beef broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Peel and dice potatoes evenly. Slice carrots, trim green beans, chop onion, and mince garlic.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Drain excess grease if needed.
- Add chopped onion and cook until translucent. Stir in garlic and cook until fragrant.
- Season with salt, pepper, paprika, and thyme. Stir well.
- Add 1/2 cup beef broth and simmer 3–4 minutes.
- Parboil potatoes 8–10 minutes until slightly tender. Drain well.
- Layer potatoes in baking dish.
- Spread beef mixture over potatoes.
- Add carrots and green beans evenly.
- Pour remaining broth over casserole.
- Top with shredded cheddar cheese.
- Cover with foil and bake 30 minutes.
- Remove foil and bake 15–20 minutes until golden and bubbly.
- Rest 10–15 minutes, garnish with parsley, and serve.
Notes
- For a creamier texture, add a layer of sour cream before adding the cheese.
- Feel free to substitute with other vegetables as per your preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg