Beef and Potato Casserole
This casserole is great for meal prepping and includes filling and healthy ingredients.
Cook Time
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour and 15 minutes
Ingredients
4 large Yukon potatoes
2 tbs olive oil
salt and pepper to taste
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 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.