There’s something truly special about a meal that brings generations together around the table. This hearty beef and potato casserole has become a cherished weekend tradition in many households for good reason. With tender mini beef schnitzels nestled among creamy potatoes and smothered in a rich mushroom sauce, this dish delivers warming comfort with every bite. The melted cheese creates an irresistible golden crust that will have everyone asking for seconds. Perfect for family gatherings or a cozy weekend dinner, this nutritious casserole combines wholesome ingredients that not only taste delicious but offer numerous health benefits.
Ingredients
For the Beef Schnitzels:
- 300g (10.5 oz) ground beef
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried garlic
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 medium onion, grated
- 1 bunch fresh dill, chopped
- 1 bunch fresh parsley, chopped
- 70g (½ cup) flour or breadcrumbs
For the Vegetables:
- 250g (about 2-3 medium) potatoes, sliced into circles
- 2 medium carrots, sliced into circles
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried garlic
- 1 teaspoon paprika
- 1 teaspoon dried basil
- 2 tablespoons olive oil
For the Sauce:
- 50g (3½ tablespoons) butter
- 1 medium onion, chopped
- ½ red bell pepper, chopped
- 150g (5.3 oz) mushrooms, chopped
- 2 cloves garlic, grated
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon dried garlic
- 1 teaspoon dried basil
- 150ml (⅔ cup) water
For Topping:
- 200g (2 cups) Cheddar cheese, grated
For Side Salad:
- 1 cucumber, sliced
- 1 handful arugula
- ½ red bell pepper, chopped
- Fresh dill and parsley, chopped
- Pinch of salt
- Drizzle of olive oil
Instructions
Preparing the Beef Schnitzels
- In a large bowl, combine the ground beef, eggs, salt, black pepper, dried garlic, paprika, and oregano.
- Grate the onion and add it to the bowl.
- Add the chopped dill and parsley.
- Add the flour or breadcrumbs to the mixture.
- Mix all ingredients thoroughly until well combined.
- Form the mixture into small, flat schnitzel shapes and set aside.
Preparing the Vegetables
- Slice the potatoes into even circles.
- Place the potato slices in a deep bowl.
- Slice the carrots into circles and add to the bowl.
- Season with salt, black pepper, dried garlic, paprika, and basil.
- Add olive oil and mix well to ensure all vegetables are coated.
Making the Sauce
- In a large skillet, heat 1 tablespoon of olive oil.
- Add 50g of butter and let it melt.
- Add the chopped onions and sauté for 2 minutes, stirring occasionally.
- Add the grated carrots and continue to fry for 2 minutes while stirring.
- Add the grated garlic and stir well.
- In a separate pan, heat another tablespoon of olive oil and melt another 50g of butter.
- Add the chopped onions and sauté for 1-2 minutes.
- Add the chopped red pepper and cook for 1-2 minutes.
- Add the chopped mushrooms and fry for 2 minutes.
- In a bowl, combine the sour cream, mayonnaise, salt, black pepper, paprika, dried garlic, and basil.
- Add 150ml of water to the mixture and stir well.
- Pour this sauce into the mushroom mixture and cook for 3-4 minutes, stirring continuously.
Assembling and Baking
- Preheat your oven to 180°C (350°F).
- Grease a baking dish with olive oil.
- Arrange the seasoned potato slices on the bottom of the dish.
- Place the beef schnitzels on top of the potatoes.
- Pour the prepared sauce over everything, making sure to coat the schnitzels.
- Sprinkle the grated Cheddar cheese evenly over the top.
- Bake for 35 minutes until the cheese is golden and bubbling.
Preparing the Side Salad
- While the casserole is baking, slice the cucumber.
- Chop the arugula, red pepper, dill, and parsley.
- Combine all ingredients in a bowl.
- Season with a pinch of salt and drizzle with olive oil.
- Toss gently to combine.
Nutritional Information
Per serving (based on 6 servings):
- Calories: 420
- Total Fat: 28g
- Saturated Fat: 13g
- Cholesterol: 135mg
- Sodium: 880mg
- Total Carbohydrates: 22g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 23g
Preparation Time: 30 minutes Cooking Time: 35 minutes Total Time: 65 minutes
Cooking Tips and Tricks
- For juicier schnitzels: Add a tablespoon of cold water or grated vegetables like zucchini to the meat mixture to keep it moist during baking.
- Even cooking: Slice the potatoes and carrots to a uniform thickness (about 5mm or ¼ inch) to ensure they cook evenly.
- Cheese selection: While Cheddar works wonderfully, you can experiment with different cheeses. A mixture of mozzarella and Parmesan creates a perfect stretchy-yet-flavorful combination.
- Testing doneness: Insert a knife into the potatoes – they should be tender but not mushy. If the potatoes aren’t fully cooked but the top is browning too quickly, cover with foil for the remaining cooking time.
- Flavor boost: For extra flavor, try adding a splash of white wine or beef stock to the sauce instead of plain water.
- Rest before serving: Allow the casserole to rest for 5-10 minutes after removing from the oven. This helps the sauce thicken slightly and makes serving easier.
Variations and Substitutions
Meat Options:
- Turkey or Chicken: Substitute ground turkey or chicken for a lighter version.
- Plant-Based: Use plant-based meat substitute for a vegetarian version.
- Mixed Meats: Try a combination of beef and pork for a richer flavor profile.
Vegetable Alternatives:
- Sweet Potatoes: Replace regular potatoes for added nutrition and a touch of sweetness.
- Zucchini Layers: Add sliced zucchini for extra vegetables.
- Spinach Addition: Mix some chopped spinach into the sauce for added nutrients.
Dietary Adaptations:
- Gluten-Free: Use gluten-free breadcrumbs or almond flour instead of regular flour.
- Dairy-Free: Substitute the dairy ingredients with plant-based alternatives like coconut cream and dairy-free cheese.
- Lower-Carb: Replace some or all potatoes with sliced cauliflower or turnips.
Flavor Variations:
- Italian-Style: Add Italian seasoning and a splash of tomato sauce to the mixture.
- Spicy Kick: Include some chopped jalapeños or a pinch of cayenne pepper.
- Herb Garden: Use fresh herbs like thyme and rosemary instead of dried for a more aromatic dish.
Common FAQs
Q: Can I prepare this casserole in advance?
A: Yes! Assemble the entire dish up to 24 hours in advance and refrigerate, covered. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed. You may need to add 5-10 minutes to the baking time if it’s still cold from the refrigerator.
Q: How can I tell when the casserole is fully cooked?
A: The casserole is done when the cheese is golden and bubbling, the potatoes are tender when pierced with a fork, and the internal temperature of the beef schnitzels reaches 160°F (71°C).
Q: Can I freeze this casserole?
A: Yes, this dish freezes well. Cool completely, then cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a 350°F (180°C) oven until hot throughout.
Q: What can I serve with this casserole?
A: While it’s a complete meal on its own, you can serve it with a simple green salad (as suggested in the recipe), crusty bread, or steamed vegetables for a more rounded meal.
Q: My sauce separated after baking. What went wrong?
A: This sometimes happens if the sauce gets too hot. To prevent this, make sure your sauce ingredients are at room temperature before mixing, and don’t boil the sauce before adding it to the casserole.
Storage and Make-Ahead Tips
- Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: This casserole freezes beautifully. Portion it into individual servings before freezing for easy reheating. Use within 3 months for best quality.
- Reheating: For best results, reheat in a 350°F (180°C) oven, covered with foil, until heated through (about 20 minutes). Microwave reheating works in a pinch but may make the schnitzels slightly tougher.
- Make-Ahead Components: You can prepare the beef mixture and form the schnitzels up to a day ahead. Store covered in the refrigerator until ready to use. The sauce can also be made a day ahead and reheated before assembling.
- Meal Prep Tip: Double the recipe and freeze one casserole for a future meal. Bake from frozen by adding approximately 20-30 minutes to the cooking time, covering with foil for the first half of baking.
This delicious beef and potato casserole isn’t just a meal – it’s a celebration of homemade comfort food that brings families together. Rich in nutrients that support bone health, strengthen connective tissue, and promote overall wellbeing, it’s as nourishing as it is satisfying. Whether serving it for a weekend family dinner or preparing it for a potluck gathering, this crowd-pleasing dish is sure to become a regular in your meal rotation.
