Beef & Potato Casserole

Beef & Potato Casserole

This hearty casserole dish makes a great cold weather meal.

20 min. prep time
4 servings
151 Rating


2 tablespoons Land O Lakes® Butter
3 medium (3 cups) potatoes, peeled, cut into wedges
2 medium (1 cup) carrots, cut into 1/4-inch slices
1 rib (1/2 cup) celery, sliced
1 medium (1/2 cup) onion, coarsely chopped
1/2 teaspoon finely chopped fresh garlic
2 cups leftover cooked roast beef, cut into 3/4-inch cubes*
1/2 cup water
1/4 cup chopped fresh parsley
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon instant beef bouillon
1/2 teaspoon pepper
4 ounces (1 cup) shredded Cheddar cheese


Heat oven to 375°F. Melt butter in 12-inch skillet until sizzling; add potatoes, carrots, celery, onion and garlic. Cook over medium heat, stirring occasionally, 6-8 minutes or until vegetables are softened. Add all remaining ingredients except cheese; stir to combine. Spoon mixture into ungreased 2-quart casserole; cover.

Bake 30-40 minutes or until heated through. Remove from oven. Sprinkle casserole with cheese; cover. Let stand 2-3 minutes or until cheese begins to melt.

*Substitute 1 (17-ounce) package cooked roast beef au jus.

Recipe Tip

To chop parsley easily, remove leaves and discard stems after rinsing and drying parsley. Place leaves into liquid measuring cup. Snip with scissors until cut into small pieces.

Nutrition Facts (1 serving)

Calories: 590

Fat: 34g

Cholesterol: 110mg

Sodium: 1140mg

Carbohydrates: 39g

Dietary Fiber: 7g

Protein: 35g

Recipe #12820©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this recipe for a church potluck and it disappeared in a hurry.

I had no pot roast on hand and instead went to the store and purchased a 'ready-made' pot roast dinner (Simple Ideas - Hormel-Au Jus Beef Roast) and it worked wonderfully. I used the 'au jus' instead of the water/bullion mixture and only used half of the Worcestershire sauce.

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