Potato Minced Beef Casserole
Potato Minced Beef Casserole
Ingredients
For the Casserole
- 2 pounds russet potatoes, peeled, sliced 1/4-inch thick, and cooked until tender
- 1 pound ground beef, cooked and drained
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For the Creamy Pinkish Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 tablespoons tomato paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 10 min•🌡️ 375
- 2
Prepare the creamy pinkish sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min
- 3
Gradually whisk in the milk until smooth. Bring the mixture to a simmer, stirring frequently, until it thickens. Stir in the tomato paste, garlic powder, onion powder, salt, and black pepper. Cook for another 1-2 minutes, until the sauce is well combined and heated through. Remove from heat.
⏱️ 5 min
- 4
In a large mixing bowl, combine the cooked potato slices, cooked ground beef, and the creamy pinkish sauce. Gently mix until all ingredients are evenly coated.
⏱️ 5 min
- 5
Transfer the mixture into the prepared 9x13 inch baking dish, spreading it evenly.
⏱️ 2 min
- 6
In a small bowl, combine the shredded cheddar cheese and Monterey Jack cheese. Generously sprinkle the cheese mixture over the entire surface of the casserole.
⏱️ 2 min
- 7
Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top. If the cheese starts to brown too quickly, you can loosely cover the casserole with aluminum foil.
⏱️ 30 min•🌡️ 375
- 8
Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the casserole to set slightly, making it easier to serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Minced Beef Casserole
For the Casserole
- 2 pounds russet potatoes, peeled, sliced 1/4-inch thick, and cooked until tender
- 1 pound ground beef, cooked and drained
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For the Creamy Pinkish Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 tablespoons tomato paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 10 min•🌡️ 375 - 2
Prepare the creamy pinkish sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min - 3
Gradually whisk in the milk until smooth. Bring the mixture to a simmer, stirring frequently, until it thickens. Stir in the tomato paste, garlic powder, onion powder, salt, and black pepper. Cook for another 1-2 minutes, until the sauce is well combined and heated through. Remove from heat.
⏱️ 5 min - 4
In a large mixing bowl, combine the cooked potato slices, cooked ground beef, and the creamy pinkish sauce. Gently mix until all ingredients are evenly coated.
⏱️ 5 min - 5
Transfer the mixture into the prepared 9x13 inch baking dish, spreading it evenly.
⏱️ 2 min - 6
In a small bowl, combine the shredded cheddar cheese and Monterey Jack cheese. Generously sprinkle the cheese mixture over the entire surface of the casserole.
⏱️ 2 min - 7
Bake for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top. If the cheese starts to brown too quickly, you can loosely cover the casserole with aluminum foil.
⏱️ 30 min•🌡️ 375 - 8
Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the casserole to set slightly, making it easier to serve.
⏱️ 5 min