Beef and Potato Casserole
Source of Recipe
Recipe from Land O'Lakes, Inc.
Recipe Introduction
Yield: 4 (1-1/2 cup) servings
List of Ingredients
2 tablespoons butter
2 medium (1 cup) carrots, cut into 1/4-inch slices
1 rib (1/2 cup) celery, sliced
1 medium onion (1/2 cup), coarsely chopped
1/2 teaspoon finely chopped fresh garlic
1 (20-ounce) package refrigerated new potato wedges
1 (17-ounce) package (2 cups) cooked roast beef au jus, cut into 3/4-inch cubes*
1/4 cup ketchup
2 tablespoons Worcestershire sauce (I'd use less)
1/4 to 1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1/4 cup chopped fresh parsley
4 ounces (1 cup) cheddar cheese, shreddedRecipe
Heat oven to 375 degrees. Melt butter in 10-inch skillet until sizzling; add carrots, celery, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are softened (6 to 8 minutes). Add all remaining ingredients except cheese; stir to combine. Spoon mixture into ungreased 1-1/2 quart casserole; cover.
Bake for 30-40 minutes or until heated through. Remove from oven. Sprinkle casserole with cheese; cover. Let stand until cheese begins to melt (2 to 3 minutes).
*Substitute 10 ounces (2 cups) cooked roast beef, cubed 3/4-inch. Add 1/2 cup water and 1/2 teaspoon instant beef bouillon granules.
|
|
member logon
