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Beef And Potato Casserole


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  • 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 ketchup2 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.


Adapted from


Step 1

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 exceptcheese; 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. Land of Lakes

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