Ground Beef and Potato Casserole (Yogurt)

hamburgerpotatocasseroleyogurt This delicious hamburger potato casserole recipe is filled with hamburger meat, tender potatoes, cheese, seasoning, and a creamy sauce. Another easy dinner idea that the whole family will love!

Ground Meat:
2 lbs ground beef 93% lean 7% fat
1¼ cup onion, chopped
3 cloves garlic, minced
2 tsp. Worcestershire sauce
1 tsp. garlic powder
½ tsp. onion powder
1 tsp. ground paprika
sea salt
black pepper, freshly ground

Cream Sauce:
2½ Tbsp. butter
2½ Tbsp. all-purpose flour, unbleached
1 cup whole milk
½ cup beef broth
¾ cup Greek yogurt
sea salt
black pepper, freshly ground

Assembly:
3 medium Russet potatoes, sliced into rounds about ¼” thick
1 cup mozzarella cheese, shredded
1 cup sharp cheddar cheese, shredded

Preheat Oven to 375°F (190°C/170°C fan, Gas Mark 5). Grease a 9x13" baking dish with butter.

For the Ground Meat:
In a large skillet, cook the ground beef over medium heat until it's browned and no longer pink. Drain ALL excess fat from the skillet. This is a crucial step in the process so the casserole doesn't become greasy. Add the chopped onion and minced garlic to the skillet with the ground beef. Cook for an additional 2-3 minutes until the onion is softened. Stir in the Worcestershire sauce, garlic powder, onion powder, paprika, salt and pepper. Remove from heat and set aside.

Make Roux:
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste (roux). Gradually whisk in the milk and beef broth until the sauce is smooth and thickened. Remove from heat and whisk in the Greek yogurt. Season with salt and pepper to taste.

Build Casserole:
Arrange half of the sliced potatoes in an even layer on the bottom of the prepared baking dish. Spread half of the cooked ground beef mixture over the layer of potatoes. Pour half the cream sauce over the ground beef layer, spreading it evenly. Repeat the layers with the remaining potatoes, ground beef, and cream sauce.

Add Cheese and Bake:
Sprinkle the mozzarella cheese and sharp cheddar cheese over the top of the casserole. Cover the baking dish with aluminum foil and bake in the oven for about 45-50 minutes, or until the potatoes are tender. Remove the foil and return the casserole to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Cook's Notes:

Serve this delicious meal with a side salad or your favourite side of veggies: green beans, roasted broccoli, or sautéed zucchini work well.
Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat individual portions in the microwave for 2-3 minutes and serve.