Gluten-Free Beef and Potato Casserole recipe
All Recipes Main Dish Recipes Casserole Recipes Vegetable
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 caloriescarbohydrate: 46.3 gcholesterol: 78.9 mgfat: 21.2 gfiber: 4.3 gprotein: 26.6 gsaturatedFat: 9.6 gservingSize: -sodium: 587.6 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Beef and Potato Casserole
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
Pierce potatoes with a fork. Microwave until fork-tender, about 12 minutes.
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.
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.
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.
Bake in the preheated oven until cheese is melted, 10 to 15 minutes.