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Serve hot with a side of green beans, salad, or dinner rolls.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave until warmed through.
This dish also freezes well for up to 1 month. Thaw overnight and reheat thoroughly.
Variations:
Use ground turkey or chicken for a lighter version.
Add sliced carrots or bell peppers for extra color and nutrition.
Stir in a can of cream of mushroom soup for a creamy twist.
Use sweet potatoes instead of white potatoes for a flavor variation.
FAQ:
Q: Can I make this ahead of time?
A: Yes! Assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking.
Q: Do I have to cook the beef first?
A: Yes, precooking the beef ensures even doneness and prevents excess grease from pooling in the casserole.
Q: Can I use frozen potatoes?
A: Frozen hash brown-style potatoes or sliced potatoes can work in a pinch—just adjust baking time if needed.
Q: What type of cheese works best?
A: Cheddar, mozzarella, or a blend of both melt well and add flavor without overpowering the dish.
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