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Cheesy, Beefy Potato Casserole
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Cheesy, Beefy Potato Casserole

Cheesy, Beefy Potato Casserole

with Spinach Salad

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!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

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


3 g


Not included in your delivery

2 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories880 kcal
Fat44 g
Saturated Fat17 g
Carbohydrate79 g
Sugar25 g
Dietary Fiber9 g
Protein45 g
Cholesterol115 mg
Sodium1940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Bowl
Box Grater
Large Non-Stick Pan
8x8" Baking Dish


Roast potatoes

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.)

Prep and make vinaigrette

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.

Cook beef

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.

Cook meat sauce

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.

Assemble and bake casserole

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!)

Finish and serve

Add tomatoes, spinach and carrots to the bowl with vinaigrette. Toss to combine. Divide beef casserole between plates. Serve salad alongside.