This Cheesy Potato Casserole is a wholesome, hearty dish that’s perfect for busy weeknights and health-conscious eaters alike. Packed with lean ground beef, Yukon gold potatoes, and reduced-fat cheddar, it delivers comforting flavor without the guilt. Quick to prepare and made with simple, nutrient-rich ingredients, it offers a satisfying, balanced meal in just one dish. Whether you’re short on time or watching your calories, this casserole doesn’t compromise on taste.
Ingredients
- 1/2 pound lean ground beef (90% lean or higher)
- 2 cups diced Yukon gold potatoes
- 1/2 cup chopped yellow onion
- 1/2 cup reduced-fat shredded cheddar cheese
- 1/2 cup low-fat milk
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a small casserole dish or baking dish using a bit of olive oil or non-stick spray.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until slightly softened and translucent.
- Add the ground beef to the skillet with the onions. Cook for about 5–7 minutes, breaking it apart with a spatula, until the meat is fully browned and no longer pink. Season with salt, pepper, and garlic powder. Drain any excess fat if necessary.
- Stir in the diced potatoes to the skillet and cook for an additional 5 minutes, just until they begin to soften. Stir occasionally to prevent sticking.
- Remove the skillet from heat and pour in the milk, then stir to combine. The mixture should be evenly coated and slightly creamy.
- Transfer the entire mixture into the prepared casserole dish and spread it out evenly.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake uncovered in the preheated oven for 25–30 minutes, or until the potatoes are fork-tender and the cheese is melted and bubbly. Let cool for 5 minutes before serving.
Nutritional Information
Calories: 375
Protein (g): 25
Fat (g): 19
Carbohydrates (g): 26
Fiber (g): 3
Sugar (g): 5
Sodium (mg): 390
Storage Instructions
Store any leftover Cheesy Potato Casserole in an airtight container in the refrigerator for up to 4 days. For longer storage, place portions in a freezer-safe container or resealable bag and freeze for up to 2 months. Allow frozen casserole to thaw overnight in the refrigerator before reheating.
Reheating Instructions
For best results, reheat refrigerated portions in a preheated oven at 350°F (175°C) for 15–20 minutes, or until warmed through and the cheese is melted. To prevent drying out, you may cover the dish loosely with foil. For a quicker option, microwave individual portions in 30-second intervals until hot, though this may result in a slightly softer texture.
Modifications and Enhancements
To boost protein while keeping the dish paleo-friendly, you can substitute the reduced-fat cheddar cheese and low-fat milk with a dairy-free cheese alternative (such as cashew-based cheese) and unsweetened almond or coconut milk. Adding vegetables like spinach, kale, or bell peppers can increase fiber and micronutrients such as vitamin C and iron. Swapping Yukon gold potatoes for sweet potatoes not only supports paleo guidelines but also adds beta-carotene and a slightly sweeter flavor. Consider topping with a sprinkle of nutritional yeast for a dairy-free cheesy flavor and a plant-based B-vitamin boost.
