Beef and Potato Casserole

Eggs are not only for breakfast. When I served this for dinner, my husband goes, “are those eggs?” and I said “yep, just trust me!” He did and it ended up being delicious! My kiddos had two servings and it stayed nice and fluffy all week so we were able to enjoy it a couple times that week! Oh also, there’s hidden spinach in this dish so add some healthy points!

For the beef, I used Red Barn Farm. They’re local to my hometown and it’s so important to know where your meat comes from. They visit the local markets and sell vendor packs as well as have a store in Highland, IL.

Beef and Potato Casserole

Prep time: 15 minutes | Cook time: 1 hour | Total time: 1 hour and 15 minutes

Ingredients

4 large yukon potatoes
olive oil
salt and pepper
3 tbs dried Italian seasoning
3 tbs dried oregano
1 lb ground beef
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 yellow onion, diced
1 tbs minced garlic
2 handfuls of fresh spinach
10 eggs, beaten
1 cup ricotta cheese
1/3 cup milk
2 cups shredded cheddar cheese

Recipe

Preheat the oven to 350 degrees.
Using a mandoline, slice the potatoes into thin slices. Here’s my favorite mandoline I’ve been using for years.
Spray the bottom of a casserole dish with cooking spray and arrange the potatoes on the bottom. Make sure all of the bottom is covered and then add a second layer, staggering them from the first layer.
Drizzle the potatoes with olive oil, salt, pepper, Italian seasonings and oregano.
Put the potatoes into the oven for 20 minutes.
While that’s cooking, in a medium saucepan, add a little olive oil, red and yellow peppers, onion and garlic. Sauté until the peppers are beginning to get soft and brown a little.
Add the beef and cook until it’s not longer pink.
Add the spinach and stir occasionally until it’s completely wilted and nicely mixed together with the beef and peppers.
In a medium bowl, mix the eggs, ricotta and milk together until it’s all combined.
Grab the potatoes out of the oven and then begin assembling the casserole. Add the beef on top of the potatoes, pour the egg mixture on top of the beef ensuring all of the sections are covered. Sprinkle with cheddar cheese.
Put the casserole dish back into the oven for 40 minutes or until the eggs are completely cooked through.
Let it sit for 10 minutes and then serve.
This dish is great for meal prepping if stores in an air tight container.