Gluten-Free Beef and Potato Casserole recipe

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Ingredients

cooking spray
5 large red potatoes
2 tablespoons olive oil
½ large onion, diced
2 cloves garlic, minced
1 ¼ pounds lean ground beef
3 cups 2% milk
4 tablespoons cornstarch
1 ½ teaspoons kosher salt, divided
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 ½ cups shredded Cheddar cheese

Nutrition Info

480.8 calories
carbohydrate: 46.3 g
cholesterol: 78.9 mg
fat: 21.2 g
fiber: 4.3 g
protein: 26.6 g
saturatedFat: 9.6 g
servingSize: -
sodium: 587.6 mg
sugar: 7.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

  2. Pierce potatoes with a fork. Microwave until fork-tender, about 12 minutes.

  3. Meanwhile, heat a pan over medium heat. Add olive oil, cook onion until translucent, about 4 minutes. Add garlic and cook for 1 minute. Add ground beef, increase heat to medium-high, and cook until browned, 5 to 7 minutes.

  4. Blend 1/2 cup milk with cornstarch in a small dish using a fork until well mixed and no lumps remain. Pour into the pan along with remaining milk, 1 teaspoon salt, pepper, and thyme. Reduce heat to medium and cook until thick and bubbly, about 5 minutes.

  5. Carefully remove potatoes from the microwave with tongs. Cut into 1/4-inch slices. Place slices in the bottom of the prepared baking pan and sprinkle with 1/2 teaspoon salt. Pour ground beef mixture on top. Cover with Cheddar cheese.

  6. Bake in the preheated oven until cheese is melted, 10 to 15 minutes.

Recipe Yield

1 9x13-inch casserole

Recipe Note

Gluten-free, no-soup casserole that is easy to make. This comfort food dish is great on a cold day or when you just want a hearty meal. You can spice it up with a little cayenne pepper after cooking. This dish was approved by a 5-year-old.

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