Description
A hearty, all-in-one ground beef and potato casserole baked in a rich, creamy cheese sauce. This American classic combines tender root vegetables and lean protein for a family-friendly, weeknight-friendly comfort dish.
Ingredients
1 pound lean ground beef
½ cup finely diced yellow onion
2 cloves minced garlic
2 tablespoons all-purpose flour
1 cup beef broth (low sodium)
1 tablespoon dried onion flakes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce (anchovy-free)
3 cups diced russet potatoes (1-inch pieces)
1 cup diced carrots (1-inch pieces)
1¼ cups shredded cheddar cheese
½ cup sour cream
1 cup milk
¼ teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C)
In an oven-safe skillet or casserole dish, brown ground beef over medium heat
Add diced onion and garlic, sauté for 2 minutes
Stir in flour, dried onion flakes, onion powder, garlic powder, and Worcestershire sauce
Gradually pour in beef broth, whisking to combine
Bring mixture to a simmer and add milk and sour cream, stirring until slightly thickened
Reduce heat, add diced potatoes and carrots, and cook for 5 minutes
Sprinkle half the cheddar cheese over the vegetables
Top with remaining cheese and milk-soaked bread crumbs (optional)
Cover with foil and bake for 25 minutes
Uncover and bake for 10 minutes more, until golden and bubbling
Notes
Use ground turkey or lamb as a substitute for beef
Dried thyme or rosemary enhances savory depth
Add frozen peas for extra texture
Store leftovers in an airtight container for up to 3 days
Bake covered for 10 minutes longer for a cheese-heavy sauce
- Prep Time: 15
- Cook Time: 45
- Category: Dinner Recipes
- Method: Baking
- Cuisine: American