Introduction
Nothing says comfort food quite like a warm, bubbling casserole, and this Cheesy Beef and Potato Casserole with Scallions and Sour Cream hits all the right notes. It combines tender ground beef with creamy layers of potatoes, all smothered in a rich, cheesy sauce and finished with the tangy zing of sour cream and the freshness of scallions. This dish is perfect for family dinners, gatherings, or a cozy meal when you crave something hearty and satisfying. Plus, it’s an ideal make-ahead option for busy weeknights. Let’s dive into this delicious, crowd-pleasing recipe!
Ingredients
- Ground Beef: 1.5 pounds, lean
- Russet Potatoes: 4 large, peeled and thinly sliced
- Yellow Onion: 1 large, finely chopped
- Garlic: 3 cloves, minced
- Shredded Cheddar Cheese: 3 cups, divided
- Milk: 2 cups
- All-purpose Flour: 3 tablespoons
- Butter: 3 tablespoons
- Beef Broth: 1 cup
- Sour Cream: 1 cup
- Scallions: 1 bunch, thinly sliced
- Salt: 1.5 teaspoons
- Ground Black Pepper: 1 teaspoon
- Paprika: 1/2 teaspoon (optional, for extra flavor)
- Olive Oil: 1 tablespoon
- Chopped Fresh Parsley: for garnish
Preparation
Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with nonstick spray or a light coating of olive oil.
Step 2: Prepare the potatoes. Peel and thinly slice the russet potatoes into uniform rounds about 1/8 inch thick. Set them aside in a bowl of cold water to prevent browning.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the finely chopped onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 4: Add the ground beef to the skillet. Cook, breaking up the meat with a wooden spoon, until it’s fully browned and no pink remains, about 6-7 minutes. Drain any excess fat from the pan. Season the beef mixture with salt, black pepper, and paprika. Remove from heat and set aside.
Step 5: In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 1-2 minutes until it turns a light golden color. Gradually add the milk, whisking constantly to avoid lumps. Continue to whisk until the mixture thickens, about 4-5 minutes. Stir in 2 cups of shredded cheddar cheese and the beef broth. Mix until the cheese is fully melted and the sauce is smooth.
Step 6: Drain and pat the potato slices dry with a clean kitchen towel. Begin layering the casserole: place a single layer of potato slices in the bottom of the prepared casserole dish. Spread a portion of the cooked beef mixture over the potatoes, followed by a generous ladle of the cheese sauce. Repeat these layers until all ingredients are used, finishing with a final layer of cheese sauce.
Step 7: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Step 8: Remove the casserole from the oven and let it cool for 10 minutes. Dollop sour cream over the top and sprinkle with sliced scallions. Garnish with chopped fresh parsley if desired.
Cooking Note
- To ensure the potatoes cook evenly, slice them as uniformly as possible. A mandoline slicer works great for this.
- You can adjust the cheese blend to your preference. Adding some mozzarella or Monterey Jack cheese will create a different flavor profile.
- If you prefer a spicier version, add diced jalapeños or a pinch of red pepper flakes to the beef mixture.
Serving Suggestions
- Serve the casserole warm with a simple green salad or steamed vegetables on the side to balance the rich flavors.
- A loaf of crusty bread is also an excellent accompaniment for soaking up the delicious cheese sauce.
- This casserole pairs well with a glass of red wine, such as a Merlot or Cabernet Sauvignon, for a sophisticated touch.
Tips
- Make-Ahead Option: Assemble the casserole ahead of time, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the baking time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
- Freezing: This casserole freezes well. After baking, let it cool completely, then cover with plastic wrap and aluminum foil before freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Customizable: Feel free to add veggies like bell peppers, mushrooms, or spinach to the beef mixture for added nutrition.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening.
Prep Time
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
Nutritional Information (Per Serving)
- Calories: 520
- Protein: 27g
- Sodium: 860mg
- Fat: 32g
- Carbohydrates: 35g
- Fiber: 3g
Conclusion
This Cheesy Beef and Potato Casserole with Scallions and Sour Cream is the ultimate comfort dish, combining savory flavors and a satisfying texture. It’s easy to make, feeds a crowd, and brings everyone back to the dinner table. Perfect for meal prep or a hearty weeknight dinner, it’s a recipe you’ll come back to time and time again. Whether you’re a casserole connoisseur or trying it for the first time, this dish is sure to impress!
Print
Cheesy Beef and Potato Casserole with Scallions and Sour Cream
- Total Time: 1 hour 20 minutes
Ingredients
- Ground Beef: 1.5 pounds, lean
- Russet Potatoes: 4 large, peeled and thinly sliced
- Yellow Onion: 1 large, finely chopped
- Garlic: 3 cloves, minced
- Shredded Cheddar Cheese: 3 cups, divided
- Milk: 2 cups
- All-purpose Flour: 3 tablespoons
- Butter: 3 tablespoons
- Beef Broth: 1 cup
- Sour Cream: 1 cup
- Scallions: 1 bunch, thinly sliced
- Salt: 1.5 teaspoons
- Ground Black Pepper: 1 teaspoon
- Paprika: 1/2 teaspoon (optional, for extra flavor)
- Olive Oil: 1 tablespoon
- Chopped Fresh Parsley: for garnish
Instructions
Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with nonstick spray or a light coating of olive oil.
Step 2: Prepare the potatoes. Peel and thinly slice the russet potatoes into uniform rounds about 1/8 inch thick. Set them aside in a bowl of cold water to prevent browning.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the finely chopped onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 4: Add the ground beef to the skillet. Cook, breaking up the meat with a wooden spoon, until it’s fully browned and no pink remains, about 6-7 minutes. Drain any excess fat from the pan. Season the beef mixture with salt, black pepper, and paprika. Remove from heat and set aside.
Step 5: In a medium saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 1-2 minutes until it turns a light golden color. Gradually add the milk, whisking constantly to avoid lumps. Continue to whisk until the mixture thickens, about 4-5 minutes. Stir in 2 cups of shredded cheddar cheese and the beef broth. Mix until the cheese is fully melted and the sauce is smooth.
Step 6: Drain and pat the potato slices dry with a clean kitchen towel. Begin layering the casserole: place a single layer of potato slices in the bottom of the prepared casserole dish. Spread a portion of the cooked beef mixture over the potatoes, followed by a generous ladle of the cheese sauce. Repeat these layers until all ingredients are used, finishing with a final layer of cheese sauce.
Step 7: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
Step 8: Remove the casserole from the oven and let it cool for 10 minutes. Dollop sour cream over the top and sprinkle with sliced scallions. Garnish with chopped fresh parsley if desired.
- Prep Time: 20 minutes
- Cook Time: 1hour
Nutrition
- Calories: 520
- Sodium: 860mg
- Protein: 27g