2 Cups of Cooked Ground Beef

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Ground Beefiness Casserole is a layered dinner recipe that is loaded with potatoes, vegetables and beef.  The gluten gratuitous sauce or gravy non only adds moisture simply flavour too.

Exist sure to scoop correct down to the bottom of the casserole when serving to get all the layers!

Depending on personal preference you can serve it every bit is or smother it in some of the reserved gravy.

Each bite is loaded with meat, cheese, potatoes and vegetables that are smothered in a tasty gravy.

Top each serving of Ground Beef Casserole with extra sauce or gravy and serve with a fresh biscuit for dipping!

Printable Recipe Card with a Total List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the unabridged post so that you don't miss out on any of import tips and tricks!

To begin making Basis Beef Casserole I put a flake of olive oil into a frying pan on medium heat.

I diced up some yellow onion and added the basis beef, onion, table salt and pepper to the frying pan.  I broke up the meat equally it cooked.

While the footing beef was cooking I melted margarine with some minced garlic and onion powder in a saucepan over low heat.

Then I whisked in some gluten complimentary gravy pulverisation.  I used three packets.

After the gravy powder was well absorbed I poured in almond milk and some beef broth.  I turned the oestrus up to medium and stirred occasionally until it boiled.  And so I removed information technology from the rut.

Once the sauce or gravy was combined I began slicing upwardly some potatoes with my mandoline slicer.  I set up the potatoes bated until the meat mixture was ready.

Once the meat was fully cooked I added in some frozen corn and frozen peas.  I stirred them in well.

And then I placed a layer of the sliced potatoes into a greased 9″ ten 13″ baking dish.

Before using the meat mixture I drained off whatsoever grease.  There was non very much to drain because I started with lean ground beef.

Then I spread half of the meat mixture on top of the potatoes, spreading information technology out evenly.

Next I poured ane/3 of the prepared sauce or gravy over the meat mixture.

I repeated the layers starting again with more sliced potatoes.

Followed by the rest of the meat mixture and another one/3 of the gravy or sauce.

After covering the Ground Beef Casserole with tinfoil, I placed information technology in a preheated 350F oven for 60 minutes.

Later on 60 minutes I removed the tinfoil and returned information technology to the oven for another thirty minutes.

About the finish of the cooking fourth dimension I grated some cheddar cheese for the topping.

I also reheated the terminal 1/3 of the gravy or sauce that I had prepare bated.

When the 30 minutes was upwards I removed the Ground Beef Casserole from the oven and turned on the broiler.

Then I sprinkled the grated cheddar cheese evenly on meridian of the Ground Beef Casserole.

I placed information technology under the broiler until the cheese had melted and started to brown.

Serve up Footing Beefiness Casserole with a fresh gyre or biscuit.

Utilise the reserved gravy to add some other layer of goodness to each serving if desired!

Basis Beef Casserole is a delicious blend of textures and flavours that young and onetime alike will enjoy!

Printable Recipe Carte with a Full Listing of Ingredients and Instructions is Located at the Bottom of the Postal service.

More Casserole Recipes Yous Will Dear…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE Page

Ingredients Yous'll Need to Brand this Basis Beef Goulash:

• ii tbsp olive oil
• 2 lbs lean basis beefiness
• 1 yellow onion diced
• 1 tsp common salt
• one/ii tsp pepper
• 4 potatoes sliced (Yukon Gold or Russet work all-time)
• 1 cup frozen corn
• 1 cup frozen peas
• ii cups shredded cheddar cheese alloy
  Sauce or Gravy:
• i/2 cup margarine
• two tsp onion pulverisation
• ii tsp minced garlic
• 75 m gluten free brown gravy mix (3 packets)
• 4 cups almond milk
• 2 cup beefiness broth

How to Make Footing Beef Goulash:

1. Preheat oven to 350F and grease a 9″ ten 13″ blistering pan.
2. Identify the olive oil into a frying pan over medium heat.
3. Dice the yellow onion.
4. Add the lean basis beef and diced onion to the frying pan. Sprinkle with salt and pepper. Break up meat while cooking. Cooked until browned.
5. While meat cooking gear up sauce or gravy by melting the margarine with the onion powder and minced garlic over low rut.
6. Whisk in the packets of gravy until well combined.
7. Cascade in the almond milk and beef goop. Whisk to combine.
8. Turn heat to medium and stir occasionally until it comes to a eddy. Remove from heat when information technology boils.
9. While the meat continues to cook and the gravy is coming to a boil you can wash and slice the potatoes thinly. I left the skins on and used a mandoline slicer.
10. When the meat is cooked add the frozen vegetables to the frying pan and stir to combine.
11. Place a layer of potatoes in the bottom of the prepared ix″ 10 13″ baking pan.
12. Follow with 1/2 of the meat mixture and i/iii of the gravy.
13. Place a layer of potatoes on pinnacle of the meat followed by the remainder of the meat mixture.
14. Use another 1/3 of the gravy (sauce). Reserve the last 1/3 of the gravy for serving in case people enjoy actress gravy.
15. Cover with tinfoil and place in the preheated 350F oven for sixty minutes.
16. Uncover and return to oven for 30 minutes more.
17. Near end of bake time grate the cheddar cheese and reheat remaining gravy.
18. Remove goulash from oven and plow broiler on.
19. Sprinkle top of casserole with the grated cheese and identify nether broiler until the cheese bubbling and browns to your liking.
20. Remove from oven.
21. Serve with extra gravy if desired.
22. Savour!

Prep Fourth dimension xxx minutes

Melt Time ane hour thirty minutes

Additional Time 5 minutes

Full Time 2 hours 5 minutes

Ingredients

• ii tbsp olive oil
• two lbs lean ground beef
• 1 yellow onion diced
• 1 tsp salt
• 1/ii tsp pepper
• 4 potatoes sliced (Yukon Gold or Russet piece of work best)
• i loving cup frozen corn
• i cup frozen peas
• ii cups shredded cheddar cheese blend
• Sauce or Gravy:
• 1/two cup margarine
• 2 tsp onion powder
• 2 tsp minced garlic
• 75 g gluten gratuitous brown gravy mix (3 packets)
• 4 cups almond milk
• 2 cup beef broth

Instructions

1. Preheat oven to 350F and grease a 9" x 13" baking pan.
2. Identify the olive oil into a frying pan over medium heat.
3. Dice the yellow onion.
4. Add together the lean footing beef and diced onion to the frying pan. Sprinkle with salt and pepper. Break up meat while cooking. Cooked until browned.
5. While meat cooking set sauce or gravy by melting the margarine with the onion pulverization and minced garlic over depression heat.
6. Whisk in the packets of gravy until well combined.
7. Pour in the almond milk and beef broth. Whisk to combine.
8. Plow heat to medium and stir occasionally until it comes to a eddy. Remove from estrus when it boils.
9. While the meat continues to cook and the gravy is coming to a boil you can wash and piece the potatoes thinly. I left the skins on and used a mandoline slicer.
10. When the meat is cooked add together the frozen vegetables to the frying pan and stir to combine.
11. Identify a layer of potatoes in the bottom of the prepared 9" x 13" blistering pan.
12. Follow with ane/two of the meat mixture and ane/three of the gravy.
13. Place a layer of potatoes on top of the meat followed by the remainder of the meat mixture.
14. Use some other 1/3 of the gravy (sauce). Reserve the last i/three of the gravy for serving in case people enjoy extra gravy.
15. Cover with tinfoil and place in the preheated 350F oven for sixty minutes.
16. Uncover and return to oven for 30 minutes more than.
17. Near cease of broil time grate the cheddar cheese and reheat remaining gravy.
18. Remove goulash from oven and turn broiler on.
19. Sprinkle top of casserole with the grated cheese and place under broiler until the cheese bubbling and browns to your liking.
20. Remove from oven.
21. Serve with extra gravy if desired.
22. Savour!

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