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Beef & Potato Casserole
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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 small (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 ketchup

1/4 cup chopped fresh parsley

2 tablespoons Worcestershire sauce

1/2 teaspoon instant beef bouillon

1/2 teaspoon pepper

1 cup shredded Cheddar cheese

 *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 except cheese; 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.

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