Beef & Potato Casserole
20 min
50 min


2 tablespoons Land O Lakes® Butter

2 medium (1 cup) carrots, cut into 1/4-inch slices

1 rib (1/2 cup) celery, sliced

1 small (1/2 cup) onion, coarsely chopped

1/2 teaspoon finely chopped fresh garlic

3 medium (3 cups) potatoes, peeled, cut into wedges

2 cups leftover cooked roast beef,  cut into 3/4-inch cubes

1/4 cup ketchup

2 tablespoons Worcestershire sauce

1/2 teaspoon pepper

1/4 cup chopped fresh parsley

1 cup shredded Cheddar cheese

1/2 cup water

1/2 teaspoon instant beef bouillon


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

How to make

  1. STEP 1

    Heat oven to 375°F. 

  2. STEP 2

    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 exceptcheese; stir to combine. Spoon mixture into ungreased 2-quart casserole; cover.

  3. STEP 3

    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.

Tip #1

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.


34Fat (mg)
110Cholesterol (mg)
1140Sodium (mg)
39Carbohydrates (g)
7Dietary Fiber
35Protein (g)


Explore reviews from
our online community

  October 29, 2012

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.

— says Sue Swanson
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