Description
Creamy Ground Beef & Potato Casserole
Ingredients
1 lb ground beef
5 medium potatoes, peeled and cubed
1 medium onion, diced
2 cups shredded mozzarella cheese
1 cup milk
1 cup beef broth
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper, to taste
Fresh thyme or parsley, for garnish (optional)
Directions
Preheat Oven: Preheat your oven to 375°F (190°C).
Brown the Beef: In a skillet, cook the ground beef with diced onions until the meat is browned and onions are softened. Season with salt, pepper, and garlic powder. Drain excess fat and set aside.
Prepare Potatoes: In a large pot, boil cubed potatoes for 8-10 minutes, until just tender. Drain and set aside.
Make the Sauce: In the same skillet, melt butter over medium heat. Stir in flour to create a roux, cooking for 1 minute. Gradually whisk in milk and beef broth until smooth. Season with paprika, salt, and pepper. Cook for 2-3 minutes, until the sauce thickens.
Assemble the Casserole: In a greased baking dish, layer half of the potatoes, then the ground beef mixture, and pour half of the sauce over it. Repeat with the remaining potatoes, beef, and sauce. Top with shredded mozzarella cheese.
Bake: Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden.
Garnish & Serve: Sprinkle with fresh thyme or parsley, if desired, and serve hot.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: ~450 kcal per serving
#PotatoCasserole #ComfortFood #Che
Step-by-Step Guide
Follow these detailed instructions for a perfect casserole every time. First, ensure all ingredients are prepped: cube potatoes, dice onion, shred cheese, and measure liquids. When browning the beef, cook until no pink remains and the onions are translucent. For the roux, whisk the flour into the melted butter for a full minute to cook out the raw flour taste. When adding milk and broth, pour in a slow, steady stream while whisking constantly to prevent lumps. The sauce is ready when it coats the back of a spoon. When layering, gently press down each layer to create an even surface, ensuring the sauce seeps through. Bake on the middle rack for even heat distribution.
Serving Suggestions
This hearty casserole is a complete meal on its own, but it pairs beautifully with a simple green salad dressed with a vinaigrette to cut through the richness. For a vegetable side, try steamed green beans, roasted carrots, or buttered peas. A crusty baguette or garlic bread is perfect for soaking up any extra sauce. For a lighter option, serve with a side of tangy coleslaw.
How-to Summary
Brown beef and onions, then set aside. Par-boil potato cubes until just tender. In the same skillet, make a roux with butter and flour, then whisk in milk and broth to create a creamy sauce. In a baking dish, layer potatoes, beef, and sauce twice. Top with mozzarella cheese and bake at 375°F for 25-30 minutes until golden and bubbly.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes. Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
What can I use instead of mozzarella cheese? Cheddar, Colby Jack, or a Mexican blend work wonderfully for a sharper flavor. For a richer taste, try a combination of mozzarella and parmesan.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or the entire dish, covered with foil, in a 350°F oven until warmed through.
Can I freeze this casserole? It’s best frozen before baking. Assemble, wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
My sauce is too thin. How can I thicken it? Let the roux cook for an extra 30 seconds, or simmer the assembled sauce for 1-2 minutes longer before assembling. The sauce will also thicken significantly during baking.
Common Mistakes to Avoid
- Overcooking the potatoes during boiling. They should be just fork-tender, as they will finish cooking in the oven.
- Not draining excess fat from the cooked beef, which can make the final dish greasy.
- Adding milk and broth to the roux too quickly, which causes lumps. Whisk constantly and pour slowly.
- Using pre-shredded cheese containing anti-caking agents, which can prevent smooth melting. Shredding your own cheese is best.
- Under-seasoning the beef layer and the sauce. Taste and adjust seasoning at each stage.
Conclusion
This Creamy Ground Beef & Potato Casserole is the epitome of comfort food, combining simple, hearty ingredients into a satisfying and family-friendly dish. With its creamy sauce, savory beef, and golden cheese topping, it’s a guaranteed crowd-pleaser. By following the step-by-step guide and avoiding common pitfalls, you can create a delicious, foolproof meal perfect for any weeknight dinner or casual gathering. Enjoy the warmth and simplicity of this classic casserole.