Cheesy, Beefy Potato Casserole
with Spinach Salad- Soy
- Sulphites
- Wheat
- Milk
You start with a beefy meat sauce, top it with crispy potatoes, smother everything in cheese then throw it in the oven for a few minutes and dinner is served! We've got your veggies covered with a spinach salad to go alongside, too!
Ingredients
250 g
Ground Beef
460 g
Russet Potato
370 mL
Crushed Tomatoes with Garlic and Onion
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
56 g
Baby Spinach
113 g
Baby Tomatoes
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 tbsp
Italian Seasoning
85 g
Carrot
3 g
Garlic
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil to a baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 20-22 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)
While potatoes roast, halve tomatoes. Peel, then mince or grate garlic. Grate half the carrot (use whole carrot for 4 ppl). Whisk together 1 1/2 tbsp balsamic glaze and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper, to taste.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Carefully drain and discard excess fat. Add garlic and Italian Seasoning, then season with salt and pepper. Cook, stirring often, until fragrant, 1 min.
Add crushed tomatoes, remaining balsamic glaze and soy sauce to the pan with beef. Season with salt and pepper, to taste. Bring to a simmer over high heat, then reduce to medium. Cook, stirring occasionally, until thickened, 4-5 min.
Once potatoes are done, switch oven to broil. Transfer beef sauce to an 8x8 baking dish (use a 9x13-inch baking dish for 4 ppl). Top with roasted potatoes, then Monterey Jack and cheddar cheese. Season with pepper. Bake in the middle of the oven until cheese is golden and melted, 5-6 min. (TIP: Keep an eye on it so it doesn't burn!)
Add tomatoes, spinach and carrots to the bowl with vinaigrette. Toss to combine. Divide beef casserole between plates. Serve salad alongside.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the comforting taste, though some found it too tomato-heavy or salty; consider reducing balsamic and soy sauce.
- Ease of prep: Quick and easy to make, with simple-to-follow instructions for a family-friendly meal.
- Suggestions: Try using mashed potatoes instead of roasted for a lighter texture; add more vegetables like peas or corn to the beef mixture.
- Portions: Several reviewers suggested using more potatoes to balance the meat mixture; others found it generously sized with leftovers.
- Cheese: Consider adding extra cheese for a more indulgent, photo-worthy casserole; some felt the provided amount wasn't enough.
