Beef & Potato Casserole

Beef & Potato Casserole
15
1 Review
This hearty casserole dish makes a great cold weather meal.
20 min
Prep Time
50 min
Total Time
4 servings

Ingredients

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.

Directions

  1. Heat oven to 375°F. 
  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. 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.

Recipe Tips

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

Recipe Comments and Reviews

Rating

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.

Posted October 29, 2012 by Sue Swanson

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