Beef And Potato Casserole

Photo by Diana L.
Adapted from facebook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

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 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.

Directions

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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