Beef and Potato Casserole With Bechamel







A recipe allowed in a diet.

This hearty, meaty casserole comes together pretty quickly. It is a warming crowd pleaser, where you bake smooth and slightly sweet cooked potato slices together with flavored beef meatballs and Cheddar. For a simpler approach, you can always substitute the Bechamel sauce with yogurt.

Nutritional Chart

Calories: 472 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 28 g
  • 25 g
  • 35 g

Ingredients Needed for Beef and Potato Casserole With Bechamel

3 boiled potatoes, sliced
8 ounces of ground beef
1 medium onion, diced
½ cup fresh parsley, chopped
½ tablespoon paprika
1 cup bechamel
1 cup cheddar, grated

How to Make Beef and Potato Casserole With Bechamel

  1. Add the ground beef, onion, fresh parsley (keep some for later use), and paprika to a bowl. Season with salt and pepper and mix all using your hands.
  2. Start forming meatballs from the ground beef mixture. We’ve got 10 of them.
  3. Line a 10 x 2 inch round baking dish with most of the potato slices and add the meatballs. Fit the remaining potato slices upwards between the meatballs, creating something of an array of cells.
  4. Cover the meatball cells with Bechamel sauce. Top with the Cheddar. Bake for 25 minutes at 400⁰F/200⁰C.
  5. Garnish with the remaining fresh parsley.

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