Cheddar, Beef, and Potato Casserole Recipe

Prep Time:

25 mins

Cook Time:

55 mins

Total Time:

1 hr 20 mins

Servings:

4

This cozy beef-and-potato casserole is a simple solution to the question of what's for dinner. It starts with a savory mixture of sautéed onions, ground beef, and mushrooms that gets added bulk from a bag of frozen mixed vegetables. Shredded cheddar cheese lends creamy richness while the dish gets just the right amount of sauciness from a cornstarch slurry that binds it all together. For a golden finish, we look to a breakfast all-star: frozen hash browns. Tossed with a little oil and crisped up under the broiler, they add a final layer of texture and flavor that sets this casserole apart.

When to Use Frozen Vegetables

Flash-frozen at peak ripeness, frozen vegetables are a reliable and convenient staple to keep on hand for easy meals. But not all frozen vegetables can hold a candle to their fresh counterparts—try getting a golden sear on bagged butternut squash or roasting bell peppers until crisp tender and you'll see what we mean.

But sturdier produce like peas, corn, broccoli, and even artichoke hearts are staples in our freezer. They hold up when cooked and are excellent for adding color and texture. Pasta dishes, soups, stews, and casseroles are well suited to these convenience items. In our beef potato casserole, mixed vegetables bulk up the meaty filling, while hash browns take all the work out of creating a crispy, golden, flavorful topping. After all, who wants to shred potatoes on a weeknight?

Directions

Heat oven; cook mushrooms and onions, then add beef:

Preheat oven to 400°F. In a dry large skillet over medium-high heat, cook onion and mushrooms with 1 teaspoon salt, stirring occasionally, until mushrooms release their moisture, 6 to 8 minutes. Add 1 tablespoon oil and beef. Cook, stirring and breaking up meat, until no longer pink but not cooked through, about 3 minutes.
Add cornstarch slurry and vegetables; transfer to pan and top with cheese:

In a bowl, whisk together cornstarch, Worcestershire, and 2/3 cup water. Stir into skillet with frozen vegetables. Cook until vegetables are just thawed, about 1 minute. Season to taste; transfer to a shallow 2-quart baking dish. Top with cheese.
Top with potatoes and bake; broil until golden:

Toss potatoes with remaining 2 tablespoons oil; season generously with salt and sprinkle over beef mixture. Bake until bubbly, about 40 minutes. Switch oven to broiler; broil until potatoes are golden brown in spots, about 5 minutes. Let cool 10 minutes; serve.

How to Store and Reheat Leftovers

Should you find yourself with leftover casserole, refrigerate it in an airtight container for up to 4 days. To reheat, bake the casserole, covered, at 350 degrees until the filling is hot and bubbling, 15 to 20 minutes. Uncover and bake for an additional 5 to 10 minutes to crisp up the topping.