Beef Marsala & Scalloped Potato Casserole
This Beef Marsala and Scalloped Potato Casserole has hamburger during a savory, delicious marsala sauce all layered with scalloped, cheesy potatoes.
Whether you would like a rib sticking meal made in minutes, otherwise you got to feed a meat and potatoes quite crowd, this Beef Marsala and Scalloped Potato Casserole is usually a win! food with a tremendous flavorful twist.
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| Beef Marsala & Scalloped Potato Casserole |
This Beef Marsala and Scalloped Potato Casserole uses browned, hamburger during a savory, delicious marsala sauce all layered with cheddar and tender scalloped potatoes.
If you would like a meal in minutes then this is often for you. Made with items I’m sure most of you've got available and straightforward enough to place together, it’s a winner when short on time and wanting a tasty meal.
INGREDIENTS :
- 1 lb ground beef
- 1 tbsp olive oil
- pinch of kosher salt
- 1 medium brown onion chopped
- pinch of ground black pepper
- 1 tsp garlic powder
- 2 tbsp flour
- 1/2 cup sweet marsala wine (See Note 1)
- 1/2 cup beef broth
- 1/2 cup cheddar cheese shredded
- 1 4.7 oz box of scalloped potatoes (See Note 2)
- 1/3 cup milk
- 2 cups boiling water
- 1 tbsp butter
- parsley for garnish chopped
INSTRUCTIONS :
- Preheat oven to 450°F. In a large skillet over medium high heat add the oil and sauté the onion for 3 minutes. Add the ground beef, salt, pepper and garlic powder. Break up the ground beef with a spoon and brown for several minutes.
- Deglaze the pan with the marsala wine and reduce to half. Sprinkle the flour on top of meat and stir. Cook for 2 minutes and then add beef broth. Stir as sauce will thicken. Cook for 2 minutes.
- Pour meat mixture into a 9x9" casserole dish (or 2 smaller individual ones as pictured) coated with cooking spray and add the cheddar cheese on top.
- In a small bowl whisk together the milk, water, butter and sauce mix from scalloped potato box.
- Sprinkle the scalloped potatoes on top of cheddar cheese and meat and evenly pour the milk mixture over all. Bake for 20 minutes uncovered or until top is golden brown and edges crispy. Allow to rest 10 minutes (sauce will thicken upon standing) and top with parsley for garnish (optional) and serve.
