Ingredients
Main Ingredients
- 1 pound lean ground beef
- 1/2 cup diced yellow onion
- 2 garlic cloves, minced
- 3 cups diced russet potatoes (about 3 russet potatoes)
- 1 cup diced carrots
- 3 cups shredded cheddar cheese (divided use)
- 1 cup sour cream
Seasonings and Sauces
- 2 Tablespoons all-purpose flour
- 1 cup beef broth
- 1 Tablespoon dried minced onion flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 Tablespoon dried parsley (optional, for garnish)
Instructions
- Preheat and Sauté Beef: Preheat your oven to 400°F. In a sauté pan, cook 1 pound of lean ground beef along with 1/2 cup diced yellow onion and 2 minced garlic cloves over medium heat. Sauté for 5 to 7 minutes or until the beef is browned and the juices run clear.
- Add Flour: Sprinkle 2 tablespoons of all-purpose flour into the pan and stir well, cooking for about 1 minute to eliminate the raw flour taste.
- Incorporate Broth and Seasonings: Pour in 1 cup beef broth, then add 1 tablespoon dried minced onion flakes, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir everything together and cook for 1 more minute.
- Mix in Cheese and Sour Cream: Add 1 cup of shredded cheddar cheese and 1 cup of sour cream to the meat mixture. Stir until the mixture is fully combined and creamy.
- Transfer to Baking Dish: Pour the meat and cheese mixture into a baking dish ensuring it spreads evenly.
- Add Vegetables: Stir in 3 cups diced russet potatoes and 1 cup diced carrots into the baking dish mixture, combining them well with the meat and sauce.
- Top with Cheese: Evenly sprinkle the remaining 2 cups of shredded cheddar cheese over the top of the casserole.
- Cover and Bake: Cover the dish with aluminum foil to retain moisture. Bake on the middle rack of the oven for 30-35 minutes or until the potatoes and carrots are fork tender.
- Check Doneness: Since oven times can vary, check the tenderness of the potatoes with a fork. If not yet tender, continue baking for a few more minutes until fully cooked.
- Garnish and Serve: Once baked, remove the foil and sprinkle 1 tablespoon of dried parsley on top for color and flavor before serving.
Notes
- Ensure potatoes and carrots are diced uniformly for even cooking.
- Use lean ground beef to reduce excess fat and grease in the casserole.
- If you prefer a thicker sauce, you can add an extra tablespoon of flour during step 2.
- For a creamier texture, substitute sour cream with Greek yogurt.
- Vegetarian variation: substitute ground beef with cooked lentils or a plant-based meat substitute.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
