Italian Beef and Potato Casserole

Italian Beef and Potato Casserole
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1 1/2 lbs ground chuck
1 1/2 cups chopped onions
2 garlic cloves, minced
1 (32 ounce) jars spaghetti sauce
1/3 cup water
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
4 medium potatoes, peeled and thinly sliced
2 cups shredded mozzarella cheese

Cook ground chuck , onion and garlic in a large skillet over medium heat until meat is browned, stirring to crumble meat; drain. Add spaghetti sauce, water, basil, oregano, and pepper, stir well.
Spoon 1/3 of meat mixture into a lightly greased 13 x 9 x2 inch baking dish. Top with half of potato slices; cover with 1/3 of meat mixture. Add remaining potato slices and remaining meat mixture. Cover with aluminum foil.
Bake at 375 F for 1 hour or until potatoes are tender. Remove foil; sprinkle cheese over casserole. Bake an additional 5 minutes or until cheese melts.
Let casserole stand 10 minutes before serving.

Servings: 6-8

Time preparation: 10 min.

Time total: 80 min.

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