Dinners

Cheddar, Beef, and Potato Casserole

Name: Cheddar, Beef, and Potato Casserole
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 1 large onion, chopped (2 ½ cups); 4 ounces button or cremini mushrooms, chopped (1 ½ cups); Kosher salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; 1 pound ground beef (90 percent lean); 3 tablespoons cornstarch; 2 tablespoons Worcestershire sauce; 10 ounces frozen classic mixed vegetables (2 cups); 3 ounces cheddar, grated (1 cup); 8 ounces frozen shredded potatoes or hash browns (2 ½ cups)

4 servings

servings

30 minutes

active time

1 hour 20 minutes

total time

Start Cooking

Ingredients

1 large onion, chopped (2 ½ cups)

4 ounces button or cremini mushrooms, chopped (1 ½ cups)

Kosher salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

1 pound ground beef (90 percent lean)

3 tablespoons cornstarch

2 tablespoons Worcestershire sauce

10 ounces frozen classic mixed vegetables (2 cups)

3 ounces cheddar, grated (1 cup)

8 ounces frozen shredded potatoes or hash browns (2 ½ cups)

Directions

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.

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.

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.